1 1/2 cups whole wheat pastry flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 teaspoons ground nutmeg
2 teaspoons cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter, plus more as needed
In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices.
In another bowl, beat the eggs and then whisk in the milk and vanilla.
Melt the butter in a large cast iron skillet or griddle over medium heat.
Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
Pairs Well With
I adapted this recipe from a basic pancake recipe from Food Network. I love gingerbread and love the smells and tastes of fall.