|make your stomach happy||.||
I have to be honest: the idea of gingerbread pancakes never would have occurred to me on my own. But the last time I was in San Francisco, my brother and sister-in-law took the boy and me to an adorable little French café for Sunday brunch, and told us we absolutely had to try the gingerbread pancakes. Now, I'm generally a bit of a pancake purist, and like them best when they're made straight up and simple with nothing more than a drizzle of real maple syrup for adornment. But these gingerbread pancakes were a thoroughly different concoction than the trying-too-hard fancy flapjacks I've encountered in breakfasts past. For one thing, there's that irresistibly cozy gingerbread smell of molasses and sweet spice. And then there's the way they taste, fluffy but not at all light, moist and rich with flavor. The pancakes were so delicious that when I came home, I immediately started experimenting with a recipe that would allow me to make gingerbread pancakes of my very own.
all the dry ingredients and stir until evenly mixed. Combine all the wet
ingredients in another bowl; give all that a good stir as well. Gently
mix the wet ingredients into the dry, stirring until just combined.
Don't get too zealous with the mixing at this point, as you want to
avoid overdeveloping the gluten in the flour, unless tough and rubbery
are qualities you like in your pancakes.