Christmas Pancakes

Well I’ve been a busy bee for the past month or so, but on this lovely Christmas Eve, this is all I can show for it:

Yes, I decided that I would make little fabric bags for all my gifts. They’ve looked so beautiful sitting under my tree for the past couple of weeks, and lugging them from my apartment to my family’s house really made me feel like Santa Claus.

But here’s what I can share. First of all, my Christmas Nine-Patch:

Secondly, Christmas pancakes. Kyle and I celebrated our own mini-Christmas a couple days earlier and decided to do so with “breakfast for dinner”—pancakes, scrambled eggs, and bacon. I’m on a bit of a gingerbread roll these days, so I was delighted to discover that there are a lot of gingerbread pancake recipes floating around out there. Yet none of them took full advantage of my favorite components of the wonder that is gingerbread (they were especially stingy on molasses) so I did some tweaking to come up with my own.

Now, these dark brown beauties looked beautiful covered in cranberry syrup (see my pseudo-recipe for this below)…but we had ploughed through most of them before it occurred to me to take a picture so this is all I’ve got. If you’re looking for a breakfast (or dinner) to serve or Christmas, or at any point during the cold months ahead, give these a try.

Whole Wheat Gingerbread Pancakes (Serves 3)

  • 1 cup whole wheat flour
  • ¾ teaspoon baking soda
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cups molasses
  • ½ cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 1 large egg

Mix together the flour, baking soda, ginger, cinnamon, cloves and salt. In a separate bowl, whisk together the molasses, milk, butter, and egg. Add the wet ingredients to the dry ingredients and mix.

Brush oil over a griddle or skillet and place over medium heat. Spoon ¼ cupfuls of batter onto the griddle/skillet and cook until brown, about 2 to 4 minutes on each side (keep a close eye on these pancakes, they burn quickly!)

I topped them with cranberry maple syrup but I eyeballed this concoction so I don’t have a real recipe. It’s not hard to figure out for yourself but here’s a rough estimate; a couple handfuls of cranberries + approximately ¼ cup orange juice + ¾ cups maple syrup over medium heat until the cranberries are soft. These tart berries go beautifully with the sweet gingerbread—then again, I ate a couple of the leftovers the next day without any topping and they were divine!

I hope you’re all having a relaxing holiday season, that you’re cooking, sewing, knitting, or engaging in whatever kind of homemade pleasure you love the best—and, most importantly, enjoying yourself.

Merry Christmas to all!

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Filed under cooking, quilting, sewing

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