Every morning this week, there's been a conversation in my house:
"Darling, what you would like for breakfast this morning?"
I put on my apron every morning and I whipped up a fresh batch of pancakes and waited on him hand and foot. Cooking bacon, sausage, eggs, grits, oatmeal, toast, hash browns, French toast....
Oh wait...that's what he wished for. Reality was a little different.... Let me start again.
As I stumble to the coffee maker, I yell,
"JP, what kind of cereal would you like?"
Um, no. Maybe later.
And every morning he's eaten Cheerios, Rice Krispies or Raisin Bran...or a combination of the 3.
So tonight, I made pancakes for supper without telling JP. As soon as he smelled them cooking, he came running to the kitchen to look. I got a big hug and, "Mama, you're the best."
I found the recipe in my King Arthur 200th Anniversary Cook Book. I didn't want plain old pancakes, so I opted for something different.
1 c. whole wheat flour
1 c. all-purpose flour
1 T. baking powder
1/2 t. salt
2-1/2 t. ground ginger
1 t. cinnamon
1/2 t. allspice
1/4 t. ground cloves
1/4 t. nutmeg
2-1/4 c. milk
1/3 c. molasses
1 T. oil
Combine the dry ingredients in a large bowl.
Beat the eggs and milk until they're light. Whisk in the molasses and oil.
Blend the wet ingredients with the dry. You can add more milk if you'd like the batter to be thinner.
Preheat a pan or griddle over medium/low heat.
Pour the batter (I use a soup ladle) onto the preheated pan. Turn the pancakes when the bubbles on the top surface pop and don't fill in. The second side takes only half of the amount of time needed to cook the first.
Review: These pancakes were awesome! They had a strong gingerbread flavor, but not overwhelming. We topped them with warm maple syrup and they were very good. This recipe will become a favorite! Enjoy~
If you haven't tried King Arthur Flour, you're missing out on the best flour! They have a great cooking catalog, recipes and website. I've even been to one of their cooking classes! King Arthur also has wonderful cookbooks.