My sister and nieces came over Sunday and we had a cookie decorating party that left us frazzled, happy, and sprinkles everywhere. I made these gingerbread pancakes for breakfast to nourish all of our bellies in preparation for that mad cookie decorating and they were demolished in a matter of minutes. I’ll have to say, the warm maple cream cheese sauce took these to another level of goodness.
These gingerbread pancakes are moist, spicy and warming with a nice balance of sweetness from maple cream cheese sauce. Perfect for getting into the holiday spirit, or just getting through the month of December.
For a gift idea you can mix all of the dry ingredients together and put it in a bag or jar, tie it up with a pretty bow, along with a recipe card to add the remaining wet ingredients and instructions and give to a special person for an immediate boost of holiday cheer.
3 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 large eggs, beaten
1/3 cup molasses
3 cups buttermilk
For the Maple Cream Cheese Sauce
1 block of cream cheese, softened (8 ounces)
1 1/2 cups maple syrup
1/3 cup heavy cream
1 teaspoon pure vanilla extract
Combine all of the dry ingredients in a large bowl and lightly whisk wet ingredients in a separate bowl.
Pour wet ingredients into a well formed in the dry ingredients and whisk until smooth (there might be small clumps)
Cook in a hot frying pan or griddle, lightly greased with coconut oil.
For the Maple Cream Cheese Syrup
In a medium sauce pan, cook cream cheese, maple syrup, vanilla and heavy cream over a medium heat, whisking until creamy (don't let it boil). Remove from heat and pour into a jar for serving.
Recipe adapted from the November 2014 issue of Martha Stewart Living