Get festive! It’s Gingerbread Pancake time!
Are you in final countdown mode? The holiday’s are upon us with only a few more days to go before we are ringing in the new year and starting all over again. Hard to believe 2014 is almost over!
Our house, not prepared. Soooo not prepared. After a long flight back from Cambodia last weekend, we decided to tough it out and go to the mall to do some last minute gift shopping. On top of the reverse culture-shock, the crowds, the noise, the hustle and bustle, we really only accomplished one thing, ice cream. And it was so worth it. Needless to say, we had to reorganize some thoughts and we will be boldly stepping into the might mall one more time before Santa starts heading our way. (any tips on what to get dad would be 100% appreciated).
We are keeping it simple this year, downsizing the presents and decorations around our house and not throwing a holiday party like we normally do. It’s kind of obvious to say, but being gone for a large portion of the month really put a pause on the holiday plans. I do have 9 million photos to sift through from my recent travels and am hoping to at least get a 2015 calendar or two made from our adventures this year for post holiday gifting to a few friends and family.
How are the holidays in your house? Set and ready or still hunting for that last little gift? Leave a comment below chiming in and letting me know!
- 2 eggs
- 1/4 cup light brown sugar packed
- 1 1/2 - 1 3/4 cups buttermilk
- 1 teas espresso powder
- 1/4 cup unsalted butter melted and cooled
- 2 cups flour
- 3 teas baking powder
- 2 teas baking soda
- 2 teas ground cinnamon
- 1/2 teas ground ginger
- 1/2 teas ground nutmeg
- 1/4 teas ground cloves
- 1/2 teaspoon salt
- Whipped cream and cinnamon for topping
Preheat a griddle or skillet to medium high for pancakes.
Combine the eggs and brown sugar in a bowl. In a large glass measuring cup, add the buttermilk and stir in the espresso powder. Whisk the buttermilk into the eggs and sugar until completely combined.
Whisk the flour, baking powder, soda, cinnamon, ginger, nutmeg, cloves and salt in a bowl to combine.
Pour the butter into the brown sugar mix and fold in the flour mixture to combine.
Dollop 1/3 cup portions on to you preheated griddle and cook until bubbles appear on the edges and begin to pop ( 3 to 5 minutes). Flip and cook 2 minutes longer, until golden on the bottom.
Serve with whipped cream and a sprinkle of cinnamon.