Wednesday, January 5, 2011

Blueberry-Gingerbread Pancakes

Makes about 18 pancakes
Blueberry-Gingerbread Pancakes with Maple Syrup & Cinnamon Ice Cream
3 cups all-purpose flour
1 cup packed dark brown sugar
1 Tbl baking powder
1 1/2 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
pinch ground cloves
1/2 cup water
1/2 cup brewed coffee, room temperature
4 large eggs
1 stick unsalted butter, melted and cooled
1/4 cup freshly squeezed lemon juice
2 cups blueberries (fresh or frozen; if frozen, not thawed)
vegetable oil, for brushing the griddle

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.  In a separate medium-sized mixing bowl, whisk together the water, coffee, eggs, butter and lemon juice.  Add the wet ingredients to the dry ingredients and whisk until just combined.   Let stand 10 minutes.  (The batter with thicken.) Fold in the blueberries with a rubber spatula. 

Pancake Batter

Heat a large griddle or skillet over medium-low heat.  Grease lightly with vegetable oil, then wipe dry with a paper towel.  Working in batches of 3 or 4 at a time, pour about 1/4 cup batter per pancake onto the pre-heated griddle.  Cook until the undersides are lightly browned and bubbles form on the top surface and the undersides are lightly browned, about 3 to 5 minutes. 

Hot on the griddle

Flip the with a spatula then cook until the pancakes are cooked through and the edges are lightly browned, about 3 to 5 minutes.  (But it could take even longer, to cook all the way through.)  Serve hot, with hot maple syrup, room temperature butter, and if you’re in the mood for even more sweetness, a scoop of cinnamon ice cream on top.  (See recipe below.)