Gingerbread Pancakes

Breakfast

Ingredients

  • 2 eggs
  • 1/4 cup packed light brown sugar
  • 1/2 cup buttermilk
  • 1/2 cup brewed coffee, cold or at room temperature
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 2 cups flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoons ground nutmeg
  • 1/2 teaspoon salt
Notes

Submitted by Claire Bassett, chief communications officer. Recipe from Kerbey Lane Cafe in Austin.

Optional add-ins: Butter, syrup, fresh strawberries or blueberries.

Directions

  • In a medium bowl, whisk together eggs and sugar. Add the buttermilk, coffee and water. Stir in oil.
  • In a separate medium bowl, mix together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
  • Add the dry ingredients to the wet ingredients, stirring until just combined. Do not worry if there are a few lumps.
  • Lightly grease a large non-stick pan or griddle with non-stick cooking spray. Heat the pan until hot and then spoon out 1/4 cup batter per pancake.
  • Cook the pancakes until the tops look dull and a few bubbles pop – about 3 minutes.
  • Turn the pancakes over and cook for another minute or two.
  • Serve garnished with butter, syrup and, if desire, fresh strawberries or blueberries.