December 11, 2010

Gingerbread pancakes with clementine-yogurt sauce

What a wonderful way to start off a cold December Saturday morning, or a holiday breakfast! These gingerbread pancakes are just sweet enough and have a warm spice to them that really reminds you of eating a gingerbread cookie. The yogurt sauce is tangy and slightly sweet with a hint of clementine flavor running through it. When you top these pancakes with the white sauce, a sprinkling of powdered sugar, and some dried cranberries, it makes them really festive (like snow)! Start your day out with these pancakes before wrapping presents, decorating the tree, baking cookies, or any other holiday activities you have planned. They are a sure way to begin your day off in the holiday mood! This recipe will make about eight 4-inch pancakes, or about 2-3 servings. It can easily be doubled for more people. 

Gingerbread pancakes
1/2 cup white whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fine sea salt
1/2 cup brewed coffee, cooled
1/2 cup milk
zest and juice of 1/2 a clementine (or a small orange)
1 large egg
1 tablespoon dark brown sugar
1 tablespoon molasses
2 tablespoons butter, melted and slightly cooled

clementine-yogurt sauce
1/3 cup plain yogurt
zest and juice of the other half of the clementine
1 tablespoon honey or real maple syrup

other toppings:
dried cranberries for garnish, optional
powdered sugar for dusting, optional
real maple syrup, warmed, optional

To make the sauce: combine all the ingredients in a small bowl and stir. Refrigerate until serving time.

To make the pancakes: In a large bowl, combine all the dry ingredients (flour to salt). Whisk well. In a medium bowl, combine the wet ingredients (coffee to butter). Whisk until well combined and the sugar is dissolved.

Stir the wet ingredients into the dry using a wooden spoon until just combined. Heat a griddle or large skillet. Coat with some butter. When hot, use a 1/4 cup to pour the batter onto the griddle. Flip the pancakes when they begin to bubble and turn golden. Cook on the second side until golden. Repeat until all batter is used.

Serve hot topped with the yogurt sauce, a dusting of powdered sugar, some dried cranberries, a little more clementine zest, and/or some warm maple syrup.

What was I cooking one year ago?: Southwest pumpkin soup

1 comment:

  1. Thanks for stopping by my blog, Amy! Your pancake tag caught my eye...and these gingerbread pancakes look amazing! Sunday has become pancake night in my house, so I'm bookmarking this for future reference!


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