By 300 Sandwiches
E and I are headed up to Vermont for Christmas. As you know, E and I are avid snowboarders, and we’ve been going to Vermont the past couple of winters. The conditions had been pretty good for East coast mountains thanks to the harsh winters we had here for the past few winters. This year, we might not ski at all. There’s no snow in Vermont. None at all. It’s 60 goddarn degrees there! I might not even pack boots! Damn El Nino.
Nevertheless, we’re packing our snowboards—and Christmas presents, and wine, and my father-in-law— into our car and heading north. I’m super excited for the cabin that our best man G rented for the season. There’s a grill, and since the temperature is so warm, we’ll probably have a Christmas barbecue tomorrow night for dinner. Is this how they celebrate Christmas in Texas?
Breakfast, however, will be cooked inside our log cabin in the woods, and I’m excited to make these gingerbread pancakes for the gang. My first batch was a bit too clove-y, but after tinkering with the recipe, I came up with a nice, fluffy version with the perfect hint of gingerbread. I fed the hungry men in my life a stack of these this morning as we packed up and listened to Christmas songs. I gave E one of his Christmas gifts before we left, which he was stoked to receive. He gave me one, too, a gift certificate to our favorite spa. So thankful I have such a lovely husband to share my holidays with.
A merry merry to you all. Thanks as always for sharing this thing we called love with us.
1 1/2 cups flour
1 tablespoon baking soda
1/2 tablespoon baking power
1/4 teaspoon salt
1 tablespoon ginger
approx. 1/8 tablespoon cloves
1 tablespoon nutmeg
1/3 cup molasses
1/2 cup milk
2 tablespoons melted butter, plus an extra pat of butter
about 3 tablespoons cup water
*toasted candied pecans
Combine flour, baking soda, baking power, salt and spices in a large bowl. Add eggs, molasses, milk, and melted butter, and mix well. Add water until mix is runny enough to pour, but not too thin (you may prefer more or less water, depending on how loose you want your pancakes). Melt pat of butter in skillet over medium heat. Scoop out about a 1.4 cup batter into skillet, and cook until small bubbles pop on top of pancake. Flip to other side and cook for another 2 minutes. Remove, and repeat until batter is finished. Top with powdered sugar, chopped toasted pecans and syrup. Makes about 9 medium sized pancakes.