Our new 2020 holiday gift set, Pancake Extravaganza, includes Amy Halloran’s wonderful The Pancake Papers, which is rich with regional grain information and includes both sweet and savory griddle cake recipes. However, since more is never enough where pancakes are concerned, here are a couple of my favorite whole grain pancake recipes with colder months and the holidays in mind.
GINGERBREAD PANCAKES
Yield = about 12 5-inch pancakes
Ingredients
2 C G&T flour (Spelt, Renan and Marquis are favorites for this but any will work!)
4 Tbsp brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
2 tsp cinnamon
2 tsp ground ginger
1/2 tsp allspice
1 1/4 C whole milk (you can sub nut, soy or oat)
1/3 C molasses
2 large eggs
4 Tbsp unsalted butter, melted, plus more for skillet
1 Tbsp finely grated fresh ginger
1/2 tsp grated lemon zest
Method
1. If you haven’t already, melt the 4 Tbsp butter and set aside to cool.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and dried spices until well combined.
3. In a separate bowl, whisk together milk, molasses, eggs, grated ginger, lemon zest and the melted butter. Add to bowl with flour mixture and fold in until just combined – some lumps in the batter are just fine. Batter will be thick.
4. Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancake batter onto the pan by the 1/4 cup, making sure to leave room for the batter to expand. Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom. Carefully flip and cook for another minute or two, until center is cooked and pancakes are puffed and a deep golden brown.
PUMPKIN PANCAKES
yield = 12 5-inch pancakes
Ingredients:
1 3/4 C G&T flour (Einkorn is a favorite here, but any G&T flour will work)
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
1 1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp grated nutmeg
1 1/2 C buttermilk
3/4 C pumpkin purée
2 large eggs
2 Tbsp unsalted butter, melted, plus more for cooking
1 tsp vanilla
Method:
1. Melt the 2 Tbsp butter first, if you haven’t already, and set aside to cool slightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and spices until well combined.
3. In a separate bowl, whisk together the buttermilk, pumpkin purée, eggs, vanilla and melted butter. Add to bowl with flour mixture and fold in until just combined. Batter will be thick and a few lumps are just fine.
4. Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the batter by the 1/4 cup onto the skillet and cook until the pancakes are bubbling at the edges and golden brown on the bottom. Carefully flip and cook the second side for another minute or two. Serve immediately.
