I am very proud to say that these were my fiance’s creation. Or, well, his inspiration, my creation.
Because he has learned exactly what he needs to do to get me to make him a certain recipe. He doesn’t say, “Can you make me gingerbread pancakes?” Oh no.
He says, “You know what you should make for your blog? Gingerbread pancakes.”
And he knows me far too well, because very soon after that suggestion crossed my path, he was sitting down to a home-cooked brunch of, well, gingerbread pancakes.
I’m posting these now because they would be the most perfect Christmas-morning breakfast that I can possibly imagine. They don’t take too long to make, they’ll easily feed a crowd of friends and relatives if you double or triple the recipe, and they are so gingerbready, comforting and (dare I say?) seasonal.
And last, but not least, I have some Kardea bars  to give away. I was sent these through a friend of my father, who owns the company, and they’re awesome and super healthy — low in saturated fat and salt, cholesterol free, and full of fiber and vegetarian protein (the banana nut is also vegan, so let me know if that’s your preference).
To win, just post a comment before Friday, Dec 12, and I’ll choose three random winners to receive a sample bar!
1 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1/4 teaspoon ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
1 1/4 cups milk
1/4 cup dark molasses
2 tbsp canola oil
In a large bowl, mix the flour, baking powder and spices. Set aside. In a second bowl, whisk together milk, egg, molasses, salt and canola oil. Pour the dry ingredients into the wet ones and mix to combine.
Heat a lightly oiled frying pan over medium high heat. Pour the batter onto the griddle in 1/4 cups, and cook for about 2-3 min per side.
Makes about 6 large pancakes.