From the kitchen of Lillian Crease

I don’t recall Mom ever making gingerbread pancakes, but she included this recipe in her favorite recipe book that she made for me when I left home to move to Austin, Texas.  There is a restaurant in Austin called Kerby Lane’s (which if you live or have spent anytime in Austin, you’ll know it) that served gingerbread pancakes.  I spent many early morning hours after carousing on 6th Street, eating those pancakes.  Yummmm!  Therefore, I was pleasantly surprised, after finally trying out this recipe, that this recipe is as good, if not better than those I remember from Kerby Lane’s.

1 1/2 cup flour
1/8 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp baking soda
1.2 tsp. baking powder
3/4 tsp. ginger
1/8 tsp. cloves

2 eggs
1/8 cup hard-packed brown sugar
1/2 cup buttermilk
1/8 cup brewed coffee
1/2 cup water
1/8 cup butter, melted

Combine first 8 ingredients, mix well. In a separate bowl, combine eggs and brown sugar.  Beat well.  Add buttermilk, water, coffee, and butter.  Add buttermilk mixture to dry ingredients, stirring just until moistened. For each pancake. Pour about 1/4 cup batter onto hot, lightly greased skillet or griddle; turn pancakes when tops are covered with bubbles and edges appear slightly dry.  Serve with maple syrup, or applesauce, if desired.

Makes 8 pancakes

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