Gingerbread pancakes with warm berry compote
- November 30, 2016
- By Rick Montieth
- In Favorite Recipes
- No Comments

Ingredients:
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 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
Directions:
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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