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
- Combine all ingredients in a small saucepan and simmer over medium heat until slightly thickened, 10-15 minutes
- Chill in refrigerator, or set aside in keep warm until use
Mix Batter & Griddle Pancakes
- 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
- Melt butter in a nonstick pan over medium heat until foams but does not burn
- Pour or ladle ¼ cup of pancake batter into pan and cook until bubbles begin to form around the edges, 2-3 minutes
- Flip over and cook all the way through, anothet 2-3 minutes
- Serve pancakes stacked with warm or chilled vanilla cream on top