Gingerbread Pancakes

Cuisine
Course
Servings 6
Description
Dylan ordered these at La Note restaurant in Berkeley, California and they were pretty terrific. The restaurant serves the pancakes with poached pears.

Noted on 2/23/2012

Ingredients
  • 3 cup unbleached all-purpose flour
  • 1 cup packed dark brown sugar
  • 1 tbsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup water
  • 1/2 cup brewed coffee (cold or at room temperature)
  • 4 large eggs
  • 1/2 cup unsalted butter, melted and cooled (1 stick)
  • 1/4 cup freshly squeezed lemon juice
  • Vegetable oil (for brushing the griddle)
  • Warm maple syrup (for serving)
Method
  1. Whisk together flour, brown sugar, baking powder, baking soda, salt and spices in a bowl. Whisk together water, coffee, eggs, butter and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).
  2. Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
  3. Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.
Cook's Notes
Yield
Makes about 18 pancakes
Source/Adapted From
La Note restaurant, Berkeley, California