2cups(250g) plain flour (I replaced 1/2 cup with oat flour)
2 1/2tspbaking powder
1/4tspbaking soda
2tspground ginger
1tspground cinnamon
1/4tspground clove
1/2tspkosher salt
1 1/3cups(330ml) buttermilk
1/2cup(125ml) unsulphured molasses (I only used 1/4 cup)
3tbspmelted butter, (I used coconut oil)
2tsppeeled finely grated fresh ginger
2large eggs
Recommended toppings:
Toasted pecans
Cream Cheese
Salted Treacle Butter, (see recipe below)
Maple syrup or salted caramel sauce
Lemon Curd
Instructions
Preheat the oven to 200°F (90°C). Set a baking sheet in the oven.
In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, baking soda, cloves, and salt. In a second medium bowl, whisk together the buttermilk, molasses, butter, fresh ginger, and eggs. Add the egg mixture to the flour mixture and whisk again just until combined. Don’t overmix the batter. The batter should be slightly lumpy.
Melt a pat of butter in a large nonstick skillet over medium-high heat. Working in batches, drop about ¼ cup of batter into the skillet to form each pancake. Cook until small bubbles appear on the surface of the pancake, 3 to 4 minutes. Flip the pancakes and cook until risen and golden brown, adjusting the heat as needed, 2 to 5 minutes more.
In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, baking soda, cloves, and salt. In a second medium bowl, whisk together the buttermilk, molasses, butter, fresh ginger, and eggs. Add the egg mixture to the flour mixture and whisk again just until combined. Don’t overmix the batter. The batter should be slightly lumpy.
Melt a pat of butter in a large nonstick skillet over medium-high heat. Working in batches, drop about ¼ cup of batter into the skillet to form each pancake. Cook until small bubbles appear on the surface of the pancake, 3 to 4 minutes. Flip the pancakes and cook until risen and golden brown, adjusting the heat as needed, 2 to 5 minutes more.
Set the finished pancakes on the baking sheet and keep warm in the oven, or just gobble them up as you go. Repeat with more butter and remaining batter, wiping the skillet clean with a paper towel between batches.
Notes
- Recipe from The New Sugar & Spice by Samantha Seneviratne