Overnight Gingerbread Pancakes

It's entirely possible that these pancakes may end up being what I serve to my family on Christmas morning. I didn't set out to find a new recipe for this year, but after a late night trip to the library with Ben last week we returned home with arms full of hockey and gingerbread books, and the second I spotted the recipe for pancakes I knew I was a goner.

Did you know that there is an entire book dedicated to all things gingerbread. Not the colourful candy cabins, but rather cakes, cookies, dessert and candies all infused with a gingerbread-y flavouring. I was smitten. Although the book isn't mine to keep, I've flagged many recipes to try in the coming weeks, and I've already renewed the book to ensure I'll have it with me until the end of December.

What I like about this recipe, besides the cinnamon, ginger, molasses, brown sugar, maple syrup, buttermilk and nutmeg, is that it's prepared the night before you need to make the pancakes. Everything is whisked into a scented batter that perfumes the kitchen, then stored in the fridge until morning. Brilliant.

Pancakes are a favourite morning food around here, and I must confess we eat them at least once, usually twice, a week. If I can hold out on making these again until Christmas it will definitely be a holiday miracle.

 

Overnight Gingerbread Pancakes (adapted from Gingerbread)

• 1 1/4 cups whole-wheat flour
• 1/3 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1 egg
• 2 cups buttermilk
• 2 tablespoons molasses
• 1 tablespoon maple syrup
• 2 tablespoons melted butter

Whisk together the flours, brown sugar, baking powder, salt, cinnamon, ginger, cloves and nutmeg in a large mixing bowl.  Set aside.

Whisk together the egg, buttermilk, molasses, maple syrup and butter in a medium mixing bowl until just combined. Pour the egg mixture into the flour mixture and mix together.  Cover the bowl with plastic wrap and store in the refrigerator overnight.

In the morning, melt a teaspoon of butter (per batch of pancakes) in a skillet set over medium high heat.  Pour 2 tablespoons of batter into the pan for each pancake.  Cook for a minute or two, or bubbles appear on the surface, then flip them over.  Cook the other side for the same amount of time.

Remove the pancakes and transfer them to an oven-safe plate.  Store them in a preheated 200 degree oven to keep them warm.

To serve, stack pancakes and pierce them with a decorative skewer and a cranberry.  Serve with a side of maple syrup.

 

 

 

Comments

[Rachel @ Baked by Rachel]

An entire book of all things gingerbread?! I so need that book. I love gingerbread anything :)

[Courtney]

Pancakes for dinner is day 9 of our Advent activities so I may have to try these. Thanks Jan!

[Jennifer Jo]

I think my friend is giving away this very cookbook! http://bit.ly/u9m3yT

Tucking this recipe into my hat---it won't be there long before I pull it out, I have a hunch.

[Jan Scott]

Thanks, Courtney!  Theyre really yummy and I personally think theyre good even without maple syrup.

[Jan Scott]

Oh,fun!  I just left a comment on her post....

[Paula]

These are just too delicious sounding and looking to not make! Thanks for sharing the recipe. I'm going to make these the next time the grandkids sleep over.

P.S. Hope you win the book :)

[Lindsay]

We made these this morning and they were fantastic. Very little clean up (because we made the batter the night before) and I slept in while my husband cooked for the kids. Tasted like Christmas even though I couldn't find my molasses and just used more maple syrup.... Where the heck did I hide the molasses?