Monday, December 29, 2014

Gingerbread (Pepparkakor) Pancakes

I am a fan of eating pancakes plain, which is one reason I love these so much.
They have a lot of flavor without putting anything on top.
This was my choice for Christmas morning breakfast.

3 cups flour
3/4 tsp. of baking soda
1 tablespoon of baking powder
 1 tsp. salt
2 tsp. ginger spice (we used dried/powdered)
2 tsp. cinnamon
1/4 tsp. cloves (we used cloves that were already ground)
1/2 tsp. nutmeg (freshly grated)

3 cups buttermilk (kärnmjölk)
3 eggs (at room temperature)
1/3 cup of molasses (you could probably substitute treacle but as we are in Europe we are using molasses)

Whisk all your dry ingredients together, well, in a large bowl
 Then, whisk into the mixture your eggs and molasses-
Let the whole mixture rest for about 15 minutes, you should see the mixture bubbling a bit which means the batter is aerated and ready to cook.

*Zok says if you can't find buttermilk you can add a tablespoon of vinegar or lemon juice for each cup of whole milk.

The second photo is just a close up of the bubbles you want to see before cooking.

 Here is a photo of the buttermilk.


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