Gingerbread-Chocolate Chip Pancakes
- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 4 (makes 12 pancakes)
Ingredients
- 1 3/4 cups
- Compliments all-purpose flour
- 425 mL
- 2 tsp
- baking powder
- 10 mL
- 1 1/2 tsp
- ginger
- 7 mL
- 1 tsp
- cinnamon
- 5 mL
- 1/2 tsp
- allspice
- 2 mL
- 1/4 tsp
- cardamom
- 1 mL
- 1/2 tsp
- fine sea salt
- 2 mL
- 1/2 cup
- Compliments sweetened condensed milk
- 125 mL
- 1/2 cup
- water
- 125 mL
- 1 tbsp
- fancy molasses
- 15 mL
- 2
- large eggs
- 1/4 cup
- melted unsalted butter, plus extra for brushing pan
- 60 mL
- 1/2 cup
- Compliments baking milk chocolate chips
- 125 mL
- Salted butter and maple syrup for serving
Directions
Step 1
Whisk together flour, baking powder, spices and salt in a medium bowl to combine. Set aside.
Step 2
Whisk sweetened condensed milk with water and molasses in a large bowl until combined. Whisk in eggs and butter. Add flour mixture, whisking just until batter is combined but some lumps remain. Using a spatula, fold in chocolate chips.
Step 3
Heat a large non-stick griddle or frying pan over medium heat. Brush with melted butter, then spoon 1/4 cup (60 mL) portions of batter into pan. Cook until bubbles just start to form in centre of each pancake and edges are golden-brown, 2 to 3 min. Flip and cook another 2 to 3 min., until golden-brown. Repeat process with remaining batter.
Step 4
Serve immediately topped with salted butter and a drizzle of maple syrup.
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