Gingerbread Pancakes

I made a half-recipe of these pancakes for my fella and I on Christmas morning & they were a huge hit! He made the butteriest scrambled eggs to complete the breakfast. The batter is thick and the pancakes come out thick and cakey, so make them somewhat small. Wonderful holiday recipe!

3 cups all-purpose flour
1 cup packed dark brown sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup water
1/2 cup brewed coffee, cold or at room temperature
4 large eggs, at room temperature
1 stick (1/2 cup) unsalted butter, melted and cooled
1/4 cup fresh lemon juice
Vegetable oil for brushing griddle

Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).
Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.
Serve with butter and pure maple syrup.


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