Gingerbread pancakes with warm berry compote

gingerbread pankcakesFor the compote:

  • 1 tablespoon butter
  • 1 tablespoon of butter
  • 3 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • Dash of ground cinnamon
  • 1 (12-ounce) bag assorted frozen berries

For the pancakes:

  • 1 and 1/2 cups flour, spooned and leveled
  • 1/3 cup brown sugar
  • 1 and 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cardamom
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 and 1/2 cups buttermilk
  • 2 tablespoons molasses (or dark brown sugar)
  • 1 large egg + 1 egg yolk
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla
  • butter (or coconut oil)

For the berry compote: Melt the butter in a saucepan over medium heat. Add the honey, juice, cinnamon and berries. Bring to a boil then reduce the heat and simmer 5 minutes or until thoroughly heated. Keep warm.

For the pancakes: In a medium bowl whisk together flour, brown sugar, baking powder, spices and baking soda. In a separate medium bowl, whisk together buttermilk, molasses, egg + yolk, butter and vanilla. Stir the dry ingredients into the wet ingredients until well combined. (Hint:  always add dry ingredients to the wet!) Do not overmix.  For fluffier pancakes, let the batter sit for 5 minutes before cooking.

Heat your griddle or skillet to medium heat and grease with butter or coconut oil. Use a 1/4 cup measuring cup to form the pancakes. Cook until bubble have formed all over the top, then flip with a spatula and cook until golden brown.

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