Last Fridays events hit pretty hard. I couldn’t quite express in words how I felt but my heart ached for the families affected by such a horrific tragedy. Suddenly nothing else really seemed that important…my kids rooms really weren’t that messy, the stack of work at my desk seemed insignificant and I set everything aside to spend time with my children. We went out for pizza, we went shopping together, we snuggled and watched beauty and the beast and as I tucked in my 3 year old for the 9th time I thought, “I’d rather tuck him in 20 times tonight then not be able to at all.” I don’t have anything profound to say and truly I don’t know the pain that the parents in Connecticut are going through right now but my prayers are with them. If you’d like to help out in any way, here is a link to an article where you can donate to their local charities or send them a meal.
Breakfast is a big deal for our family during the holiday season. It’s about the one time during the day that we can sit in some peace and quiet and just enjoy the meal before chaos starts. I always like to add one special, more festive dish. Last year it was eggnog french toast so this year I decided to go the gingerbread route and make some pancakes 🙂 They smell like Christmas and are full of that wonderful molasses-ey, ginger flavor. These can be as spicy as you want, the spices as I have them written are a nice middle ground for kids who may not like an overly spiced pancake and adults who want some kick, but feel free to add more as you like! The pancake is thicker and heartier than a plain buttermilk pancake. I served them with butter and maple syrup but for a little something extra you can dollop them with eggnog whipped cream!
One Year Ago: Old fashioned sugar cookies
makes about 10 pancakes
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoon cinnamon
1 1/4 teaspoon ground ginger
1/8 teaspoon clove
1/8 teaspoon nutmeg
1/2 teaspoon salt
3/4 cups milk, at room temperature, plus 1/4 cup for thinning batter
1/2 cup sour cream
1/4 cup molasses
3 tablespoons unsalted butter, melted and cooled
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
canola oil for greasing the griddle (slightly-we’re not deep frying the pancakes!)
1. Preheat stove top or electric griddle to medium low.
2. Whisk together in a large bowl, flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Set aside.
3. In another bowl, whisk the milk, sour cream, molasses, butter, eggs and vanilla. note: I set out the milk and eggs about 1-1 1/2 hours before I make the pancakes, the ingredients just come together better.
4. Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Batter will be thick and slightly lumpy. *If the batter is thicker than you like you can add a little more milk a few tablespoons at a time-just be careful not to overmix!
5. Using a 1/3 measuring cup, pour batter onto hot, greased griddle. Cook on first side until edges are slightly dry and un-popped bubbles appear on the surface. Flip and cook until the underside is lightly browned. Serve immediately or keep warm in a 200 degree (F) oven while you finish cooking the rest.