Gingerbread Pancakes w/ Vanilla Cream

Makes about 16 pancakes

Ingredients

For Vanilla Cream

  • 2 cups heavy cream
  • ¼ cup sugar
  • 2 tsp vanilla extract
  • ¼ tsp kosher salt

For Pancakes

  • 3 cups milk
  • 1 cup whole milk yogurt (preferably probiotic and local!)
  • 4 eggs
  • ¾ cup molasses
  • ¼ cup canola oil
  • 4 cups all-purpose flour
  • ¼ cup light brown sugar
  • 1 tsp ground cloves
  • 4 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp salt
  • 4 tsp baking powder
  • 2 tsp baking soda
  • butter for cooking

How-to

Make Vanilla Cream

  1. Combine all ingredients in a small saucepan and simmer over medium heat until slightly thickened, 10-15 minutes
  2. Chill in refrigerator, or set aside in keep warm until use

Mix Batter & Griddle Pancakes

  1. Add all dry ingredients to a bowl and mix. Add all wet ingredients to a separate bowl and mix. Add the blended dry ingredients to the wet and mix until combined
  2. Melt butter in a nonstick pan over medium heat until foams but does not burn
  3. Pour or ladle ¼ cup of pancake batter into pan and cook until bubbles begin to form around the edges, 2-3 minutes
  4. Flip over and cook all the way through, anothet 2-3 minutes
  5. Serve pancakes stacked with warm or chilled vanilla cream on top