This weeks new recipe comes from yet another wonderful coffee table... I mean cookbook from Williams-Sonoma, Essentials of Breakfast and Brunch.
1 1/4 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon cloves
1/4 cup brown sugar, firmly packed
2 large eggs
2 tablespoons molasses
2 tablespoons unsalted butter, melted
Preheat the oven to 200 degrees.
In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. In another bowl, whisk together the brown sugar, eggs, molasses, melted butter and 3/4 cup of water. Add the egg mixture to the flour mixture and stir just until blended. There will be some small lumps.
Place a large griddle or frying pan over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate. Melt 1/2 teaspoon of butter in the pan. For each pancake, ladle about 1/4 cup of batter onto the hot buttered surface. Cook until small bubbles appear and the edges start to look dry, about 3-4 minutes, lift the pancake to check if the underside is done; do not let the pancakes darken to much. Carefully turn the pancakes and cook until lightly browned on the second sides, about 1 minute longer. Transfer to an ovenproof platter and place in the oven to keep warm. Repeat with the remaining batter, buttering the griddle/pan each time. Makes 8 pancakes
Unfortunately I don't have a picture of the finished product but I was um.... shall we say "preoccupied".