GINGERBREAD PANCAKES
(inspired by Kerbey Lane in Austin, but it’s been so long since I’ve eaten there, I can’t verify the authenticity)
Cream together:
6 eggs
2/3 cup brown sugar
Add, then mix well:
1 cup buttermilk*
3/4 cup water
1/2 cup coffee (brewed)
2 tsp vanilla
In a seperate bowl, combine dry ingredients:
5 cups all-purpose flour
1 tsp baking powder
2 tsp baking soda
1/4 Tbs. cloves
2 Tbs. cinnamon
2 Tbs. ginger
1.5 Tbs. nutmeg
Add dry ingredients to wet, mixing gently. When combined, mix in:
1 stick of butter, melted
This makes about 7-8 thick, plate sized pancakes. SUPER thick. Cut back a tsp of baking soda or so if you prefer less cake-y pancakes.
* buttermilk is easy to make: 1 c. milk + 1 Tbs. lemon juice or vinegar, I let it stand for a half hour or so, but you could probably push it to even 5 or 10 minutes in a pinch.
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