Gingerbread Pancakes

By Yossy Arefi, https://cooking.nytimes.com/recipes/1019065-gingerbread-pancakes#notes_section

(Ginger, Wheat, Breakfast/Brunch)

Yield: 4 servings (8 pancakes)
Total Time: about 30 min

Ingredients

2 cus all purpose flour
2 Tbsp dark brown sugar
1 ½ tsp baking powder
½ tsp baking soda
1 tsp Kosher salt
2 tsp ground ginger
2 tsp groud cinnamon
allspice
1 ¼ cup whole milk
½ C cold coffee
⅓ C unsulfured molasses (not blackstrap)
2 eggs
3 Tbsp unsalted butter, melted
1 tsp finely grated fresh ginger
1 teaspoon vanilla extract
½ tsp finely grated lemon zest

Instructions

1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices.
2. In a separate bowl, whisk milk, molasses, eggs, melted butter, fresh ginger and lemon zest until well combined.
3. Add the wet ingredients to the dry ingredients and gently stir until combined. (A few small lumps are fine.)
4. Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the quarter cup, making sure to leave plenty of room in between for the batter to expand.
5. Cook until the batter bubbles on the surface and browns on the bottom, a minute or two, then carefully flip. Cook until the batter is completely cooked through and the pancakes are slightly dark brown. Repeat until all the batter is used. Serve pancakes as you make them or keep them warm as you cook them by setting them on a baking sheet in a 250-degree oven.

• Notes: *If you use all purpose flour and find that the pancake batter is too thin, feel free to add 1-2 tablespoon more all purpose flour.
• Nutrition (per serving of 2 pancakes): Calories: 253; Carbohydrates: 38.4g; Protein: 5.8g; Fat: 9.6g; Saturated Fat: 6.1g; Fiber: 4.5g; Sugar: 10.9g.