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Ginger-Spice Pancakes

Ginger-Spice Pancakes
Associated with feast days since medieval times, gingerbread is traditionally baked into cookies and cakes for dessert. Here, we've transformed it into a delightful breakfast treat—pancakes shaped like gingerbread girls and boys. They're a guaranteed hit with kids.

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1 1/2 cups milk, plus more as needed
  • 2 eggs, lightly beaten
  • 4 Tbs. (1/2 stick) unsalted butter, melted
  • 3 Tbs. crystallized ginger puree

Directions:

In a large bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, whisk together the milk, eggs, butter and ginger puree until blended. Make a well in the flour mixture, add the wet ingredients and fold together gently just until no lumps of flour remain. If the batter is too thick, fold in 1 to 2 Tbs. milk as needed.

Preheat an electric griddle to medium heat. When a drop of water flicked onto the surface sizzles and evaporates quickly, the griddle is ready. Spray the griddle and gingerbread-people molds with nonstick cooking spray. Set the molds on the griddle and preheat for 1 to 2 minutes. Spoon 1/3 cup of the batter into each mold, using a spoon to spread the batter evenly to the edges. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Remove the molds, flip the pancakes over and cook for 1 minute more. Transfer the pancakes to a warmed plate.

Wipe the molds clean, spray with nonstick cooking spray and preheat. Repeat with the remaining batter.
Makes 10 to 12 pancakes.
Williams-Sonoma Kitchen.