I am not a pancake lover. Never have been. They don’t keep me filled and the syrup always made my throat sore as a kid. I love this recipe though! I made these last year for a Thanksgiving breakfast with 40 of my family members. They all just loved it. So this year I decided to try to soak it. It worked great, except it was a little hard to stir in all the spices this morning.
Gingerbread Pancakes with Fresh Applesauce
Mix the night before:
2 c whole wheat flour
2/3 yellow cornmeal (ground from popcorn)
1 1/2 c warm water
1 1/2 c homemade yogurt or sour cream
1/2 c melted butter or coconut oil
3 T molasses (I used sucanat today since I was out of molasses and it worked just not as strong as a flavor)
Cover the bowl with a towel and let sit on counter for 12 -24 hours to reduce phytic acid. (Since I’m not a morning person I pre-measured everything else in a bowl except for the eggs and had it ready to dump in bowl in the morning.)
The next morning:
2 tsp baking powder
1 tsp baking soda
2 tsp ginger
1 tsp each: nutmeg, cinnamon, & ground cloves
1/2 tsp sea salt
4 large eggs
1 tsp real vanilla
Wisk eggs and dump on top of soaked dough. Sprinkle the spices and powders over and stir well till all mixed it. Since soaking reduces the gluten in the whole wheat flour if you over stir it will not make these tough like usual. So feel free to stir well.
Cook as normal on a hot griddle. Then serve with warm homemade apple sauce on top and fresh cream. My kids still had a little maple syrup but you won’t need much with all the yummy apple sauce!!
This makes a lot but I love having extras to throw in the freezer and my kids pull them out and toast them for breakfast.