Gingerbread Pancakes

Instructions

In a large mixing bowl, use a hand mixer to whip 1/2 cup salted butter (softened) until light and fluffy, about 90 seconds. Add 1 cup molasses, 1 large egg, and mix until fully combined, about 30 seconds, then mix in 1 1/2 cups buttermilk until just combined.

Add 2 cups all-purpose flour, 1/4 cup cornstarch, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, and 1/2 teaspoon ground cloves to the wet ingredients. Mix until the batter is smooth and has a thick but pourable consistency.

Preheat a non-stick griddle or large skillet over medium-high heat. Lightly grease with nonstick cooking spray if necessary. Scoop 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles appear on the surface, then flip. Cook for an additional 12 minutes, or until golden brown on both sides and cooked through. Adjust heat as needed to prevent burning.

Butter Pecan Syrup

To prepare the syrup, combine 4 teaspoons cornstarch, 1 cup brown sugar, and 1 cup water in a medium saucepan. Whisk together and heat over medium-high heat until it comes to a boil. Once boiling, remove from heat and stir in 4 tablespoons salted butter and 1/2 cup finely chopped pecans until the butter is fully melted.

Serve the pancakes warm with the hot butter pecan syrup poured on top.

Breakfast