The kitchen has been warm and the smells delightful as pumpkin and spice creations are on the breakfast menu. Then there’s the November is cookie baking month in preparation for the Holiday Open House rapidly approaching Saturday, Dec. 6. Check the events page for more details, it’s a day you won’t want to miss! This weekend we served up some Ginger Hotcakes, and with a few substitutions created a gluten and dairy free “must have” for our guests. “I’ve never tasted gluten-free pancakes, so delicious. Mine are never like this.” And so, of course, I promised to share the recipe.
Ginger Hotcakes
1 c. plus 2T flour (I substituted King Arthur GF all-purpose)
1t. baking powder
1/3c. fine yellow cornmeal
1t. ginger
1/2t. salt
1/2t. baking soda (eliminate if making gluten free)
1/2t. each of nutmeg, cinnamon, ground cloves
2 large eggs
3/4 c. sour cream
3/4 c. milk
1/4 c. extra virgin olive oil
1-1/2 T. dark Karo corn syrup 1/2 t. vanilla
Dairy Free: I used 3/4 c. soy milk, 1/2 c. water
2T. corn syrup and 1t. cider vinegar
Mix the dry ingredients together in a large mixing bowl. Set this aside.
In another bowl, beat the eggs with a whisk. Then blend in remaining wet ingredients. Make a well in the center of the dry ingredients, add the liquid all at once, mixing until the batter is smooth. Allow batter to sit for 10-15 minutes.
For an added treat to these light and tasty pancakes I served them with a Toasted Pecan Maple Syrup: Brown 1/3 c. chopped pecans in 1T. butter. Remove from heat and stir in 1T of cinnamon/sugar mix. Add 3/4 c. of pure maple syrup. Stir and drizzle over hotcakes.