This is our second holiday season in San Diego and while the weather is vacation worthy year round, I still miss the beautiful snowfalls of the Midwest. Lately I’ve been trying to make these December evenings as cozy as possible. As soon as the sun sets, or as my two year old likes to say, “look mama the night time is coming!”, I turn on some holiday music (my favorite is The Carpenters Christmas album), light the pinon scented incense and candles, and plug in the twinkle lights. I must say it’s working. By the time Saturday rolls around, we are so happy it’s the weekend. Hans is a loyal fan of Swedish pancakes (as any Swedish boy from Minnesota should be), but I couldn’t resist bringing a bit of gingerbread fluffyness to our weekend.
This recipe is from a little book called Cinnamon Mornings that I picked up one summer at the Printers Row Bookfair in Chicago. The book is a collection of breakfast & brunch recipes from B&B’s and Inns from around the country. This recipe is courtesy of the Hersey House in Ashland, Oregon. It also must be said, that Hans and I met just a mountain drive away from Ashland, Oregon, so for many reasons, this is now a breakfast keeper in our house.
2 1/2 c. all-purpose flour
5 t. baking powder
1 1/2 t. kosher salt
1 t. baking soda
1 t. cinnamon
1/2 t. ginger
1/4 c. molasses
2 c. milk
2 eggs, lightly beaten
6 T. butter, melted
- Sift together the flour, baking powder, salt, baking soda, and spices.
- Combine molasses, milk and eggs in a bowl.
- Stir in melted butter to the egg mixture.
- Add molasses mixture to dry ingredients.
- Stir only until everything is combined.
- Cook on a hot griddle, using 1/4 c. batter for each pancake.
Component in Action
- whipped cream
- greek yogurt
- pecans, walnut, almonds
- real maple syrup
- warm maple syrup with orange zest and/or vanilla bean
- apple butter
- spiced apples