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Categories:
eggs brown sugar buttermilk coffee vegetable oil flour baking powder baking soda ground cinnamon ground ginger ground nutmeg ground cloves salt
Viewed: 8 - Published at: 3 months agoIngredients
- 2 eggs
- 1/4 cup packed light brown sugar
- 1/2 cup buttermilk
- 1/2 cup brewed coffee (regular or decaf), cold or at room temperature
- 1/4 cup vegetable oil or melted unsalted butter
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Method
- In a medium bowl, whisk together the eggs and sugar.
- Add the buttermilk, coffee and 1/2 cup water.
- Stir in the vegetable oil.
- In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
- Add the dry ingredients to the wet ingredients, stirring until just combined dont worry if there are a few lumps.
- Lightly grease a large saute pan or griddle with nonstick spray oil.
- Heat the pan until hot and then spoon out 1/4 cup batter per pancake.
- Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes.
- Turn the pancakes over and cook for another minute or so.
- Serve immediately or transfer the cooked pancakes to an ovenproof dish in a warm oven until the entire batch is finished.
- Serve garnished with butter and syrup.
