By Katie Lee
HQ 111 | AUTUMN 2020
Ingredients
Pancakes:
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
2 cups milk
4 tablespoons (1/4 cup) unsalted butter,
melted, plus more for the griddle
1/4 cup molasses
2 tablespoons dark brown sugar
1 tablespoon orange zest
1 large egg
Icing:
1 cup confectioners’ sugar
2 tablespoons milk
Red and green sprinkles, for garnish, optional
Whipped cream, for serving, optional directions
For the pancakes: In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt, nutmeg and cloves. In another medium bowl, whisk together the milk, melted butter, molasses, brown sugar, orange zest and egg. Slowly add the milk mixture to the flour mixture and stir until just combined. It is ok if the batter is a little lumpy. Do not over mix or you will have tough pancakes. (Let the batter sit for at least 5 minutes and up to 30 minutes for fluffier pancakes.)
For the icing: In a small bowl, combine the confectioners’ sugar and milk. Set aside.
Grease a griddle or nonstick skillet with butter and heat to medium high. Pour 1/4 to 1/3 cup batter per pancake onto the griddle. When small bubbles begin to form on the tops of the pancakes, after 2 to 3 minutes, flip the pancakes and cook on the other side for 2 to 3 minutes. Serve the pancakes immediately with the icing and garnish with sprinkles and whipped cream if desired.
