Apple Gingerbread Pancakes
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
Scale
- 2 tablespoons molasses
- 1/4 cup melted butter
- 2 tablespoons sugar
- 1 egg
- 1/2 cup buttermilk (or yogurt thinned with milk or water)
- 1/2 cup coarsely grated apple (any variety)
- 1 cup flour (AP or whole wheat)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
Instructions
- Combine the molasses, butter and sugar in a large bowl.
- Mix in egg and buttermilk until well-combined.
- Stir in apple.
- Whisk dry ingredients together and add to wet mixture, stirring until just combined.
- (Refrigerate up to 8 hours if making the batter ahead of time. Allow to come to room temperature before cooking.)
- Heat a griddle over medium heat until a drop of water splashed on sizzles.
- Lightly grease the griddle and drop batter by 1/4 cup measures, spreading if necessary to make cakes about 4 inches diameter. You should get 8 pancakes.
- Cook about 2 minutes or until the edges look dry-ish and there are a few bubbles appearing on top of the cakes that pop and leave craters. Watch them closely; with the increased sugar content, they go from cooked to burned pretty quickly.
- Flip and cook another 2-3 minutes or so on the other side.
- Serve hot. Keep pancakes warm in a 200º oven on a baking sheet if needed.
Find it online: https://hilahcooking.com/apple-gingerbread-pancakes/