Remember making gingerbread houses when you were a kid? When my girls were really young we'd host a gingerbread party every year. Everyone who came would bring a different type of candy. We'd usually have a chili supper, followed by the decorating and eating of lots of gingerbread cookies and candy. Albeit, our cookie houses were easier made with graham crackers, but there's nothing quite like time with friends and family.
Why not take a seasonal classic and turn it into breakfast? These gingerbread pancakes have cocoa, ginger, cinnamon and cloves and are a delicious alternative to an everyday pancake breakfast.
3 cups all-purpose flour
6 tablespoons baking powder
3 teaspoons unsweetened cocoa powder
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
6 tablespoons ground hazelnuts
3 cups milk
6 egg whites
6 tablespoons dark molasses
6 tablespoons vegetable oil
In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.
In a medium bowl whisk together milk, egg whites and molasses.
Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
*A great trick to having perfect pancakes: use a meat baster to "squeeze" pancake batter onto your hot griddle or pan. Perfect shaped pancakes every time.
*Another great way to make a fun pancake, use a mustard/ketchup squeeze bottle and fill with pancake mix. You can write your child's name, make shapes, etc. Breakfast is FUN!!!