Breakfast has always sort of been a thing with me.
As a kid, I would get up a little early each morning before the school bus arrived to sit down and have breakfast while skimming through the day’s news- a habit that stayed with me all throughout my schooling years, even on the days in university when I had the most hectic of schedules ahead of me, and one that I keep practice now even though I would much rather spend that half an hour sleeping in most mornings before heading to work.
But the second the weekend hits, my breakfast ritual (along with reading the papers the old fashioned way) morphs into brunch or more often than not, completely disappears and skips right into lunch.
This weekend however, in light of the stressful week I’m about to face, I decided to spoilt myself completely starting with an early morning dip into the pool and pancakes for breakfast.
As far as pancakes go, these gingerbread pancakes were a really nice change from the buttermilk and plain ones I’m used to having accompanied with generous lashings of maple syrup and fruits of sorts. Fluffy with a slight warmth imparted from the delirious mixture of spices, these were comforting, homey and everything the weekend should be about.
I imagine these would be perfect around Christimas and while it might be gliding the lily a little, the addition of some chocolate chips really wouldn’t hurt.
Gingerbread Pancakes [adapted from Bruce Weinstein & Mark Scarbrough’s The Ultimate Cookbook]
1 large egg, at room temperature
1/2 cup milk
1/2 cup plain yogurt †
2 tbsp molasses
2 tbsp butter, melted and cooled
1 tsp vanilla extract
1 cup plain flour
1 tbsp caster sugar
1 tsp baking powder
1 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp salt
- Whisk the dry and wet ingredients together separately in two bowls. Mix the wet ingredients into the dry just until incorporated.
- Melt a knob of butter in a large flat frying pan over medium heat, swirling the melted butter around to coat the pan. Pour 1/2 cup of batter into the pan. Cook for about 2 minutes, until bubbles start to dot the surface of the pancake. Flip it over with a spatula and cook for another minute till lightly browned. Repeat with the rest of the batter. Serve warm with maple syrup. Makes 4 large pancakes
† I used plain yogurt in place of the sour cream the recipe calls for