These were born out of a desire to drizzle this mulled wine syrup on stuff and because Sunday mornings are made for slightly over the top breakfasts where you bust out the wedding china and everything. Christmas morning is another good excuse.
Use whatever combination of gingerbread-y spices you have on hand and these will taste just as good with regular maple syrup. But using these pancakes as an excuse to make some mulled wine is totally acceptable too.
- 1½ cups flour
- 3 teaspoons ground cinnamon
- 1 teaspoon Chinese 5 spice powder
- 1 teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 1 -2 teaspoons fresh grated ginger
- ¼ cup coconut sugar
- 2 teaspoons baking powder
- pinch of salt
- 1 cup milk
- 3 tablespoons maple syrup
- 1 large egg
- 3 tablespoons melted butter
- In a large bowl mix together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients minus the melted butter.
- Pour wet ingredients over dry and give it a couple stirs.
- Add the melted butter and mix until everything is just combined. It can be a little lumpy.
- Heat your griddle or frying pan over medium-high heat. Melt some butter in the pan or spray with cooking oil.
- Pour about ¼ cup amounts of batter onto the pan to form each pancake.
- Cook for a few minutes. When you start to see bubbles form on the surface, flip and continue to cook for another minute or two.