It's time for this month’s Fantastical Food Fight!
Fantastical Food Fight is hosted by Sara at a Fantastical Sharing of Recipes with the theme: Gingerbread! So perfect for this time of year!
In my house, we make gingerbread houses & gingerbread men every year! Lately I’ve been giving my gingerbread ugly sweaters & topknots & glasses to make HipsterBreadMen instead. They’re fabulous and I’m going to continue the tradition this year.
Since I love my gingerbread recipe so much, this was a challenge for me. I mean, you don’t mess with success!
I thought about making a more bread-like gingerbread, but I knew my family wouldn’t eat it. I could foist it off on my or my husband’s co-workers (they would very happily accept it), but I really wanted to make something the whole family could enjoy for this one.
So I decided to make gingerbread pancakes.
As I was thinking about gingerbread pancakes, I knew I had posted them before, but I felt like it was time to revisit.
I first made gingerbread pancakes in my first 4 months of blogging!!!!!
Spud was 4 months old! Dude was 2!!!!! (Spud is currently 8 and Dude is 10 (nearly 11!!)) AAHHHHH!!!!!! How did my babies get so big?!?!?
So anyway, it was definitely time for a revisit. As always, I used my multigrain pancake recipe as a base because the boys basically run me out of town if I try anything else (and you can only mess so much with perfection. I first blogged multigrain pancakes in 2013 and I haven’t found anything better yet – it’s a keeper!)
I kept the adaptations to a minimum since my foodie kiddoes can be a pretty tough crowd (if you really want to amp up the gingerbread, I would consider doubling the spices and molasses. I didn’t, but like I said, tough crowd these days – they know what they like. And I really can’t complain, because, overall, they’re pretty adventurous eaters.)
Overall, the pancakes were delicious, there was a touch a gingerbread, and everyone was happy!
MultiGrain Gingerbread Pancakes
¾ cup whole wheat flour
¼ cup cornmeal
½ cup instant oats
2 tablespoon ground flax
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon molasses
1 tablespoon brown sugar
1 ¼ cup buttermilk
2 tbsp unsalted butter, melted
In a large bowl, whisk together the flour, cornmeal, oats, flax, baking soda, salt, and spices.
In a separate bowl, whisk together the butter, molasses, and brown sugar (this helps stabilize the melted butter so it doesn’t cool rapidly and clump when the milk is added).
Whisk in the egg until combined, then add the buttermilk and whisk to combine.
Stir the wet ingredients into the dry ingredients and stir until just moistened.
Pour 3-4 tablespoons of batter onto a hot, greased skillet. Cook for 1-2 minutes or until browned, flip and cook on the other side. Serve hot with butter and your favorite syrup.