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Categories:
all-purpose brown sugar baking powder ground ginger cinnamon cloves nutmeg salt milk molasses fresh ginger eggs butter sugar water
Viewed: 32 - Published at: 6 years agoIngredients
- 2-1/4 cups All-purpose Flour
- 3/4 cups Dark Brown Sugar
- 3 teaspoons Baking Powder
- 1 teaspoon Ground Ginger
- 1 teaspoon Cinnamon
- 1/2 teaspoons Cloves
- 1/2 teaspoons Nutmeg
- 1/2 teaspoons Salt
- 2 cups Milk
- 1 teaspoon Molasses
- 1/2 Tablespoons Fresh Ginger, Peeled And Grated
- 3 whole Eggs, Yolks Separated From The Whites
- Butter, As Needed To Grease The Griddle
- FOR THE GLAZE:
- 3 ounces, weight Powdered Sugar
- 1 Tablespoon Water
Method
- Make the batter the night before if possible. Whisk flour, sugar, baking powder, ground ginger, cinnamon, cloves, nutmeg and salt together in a large bowl. In another bowl, whisk milk, molasses, fresh grated ginger and egg yolks together until smooth. Pour wet ingredients into dry ingredients and whisk until smooth.
- In another bowl, whip egg whites until they form stiff peaks. Fold egg whites into the rest of the batter, then cover the bowl and refrigerate overnight.
- In the morning, preheat an electric griddle to 350°F or a griddle pan over medium high heat. Grease with a pat of butter, then scoop the desired size dollops of batter on it. Cook for about 3-4 minutes on each side. This batter yields a lot, and with the size I made mine I got 34 total.
- While the pancakes cook, quickly make the easy icing. Just stir the powdered sugar and water together until it is a shiny, runny icing. Plate the pancakes as you finish cooking them with a big drizzle of the icing on top. Enjoy! They also freeze well to be microwaved later.
