Tag Archives: ginger

Gingerbread Buttermilk Pancakes 

It’s not Christmas yet, but I am already craving for gingerbread cookies !  Not the overly sweet icing or the candy decorations on top, but the actual cookies.  The spices, the molasses, they just taste so good.  But it seems a little too early to make Christmas cookies ?! So, to satisfy my craving, I put these wonderful flavours into pancakes ! And of course, I have to serve them with maple syrup ! With a cup of coffee, it’s the best breakfast on a cold windy day!


I asked my daughter to draw me a gingerbread man and this is what she came up with……
Oh No ! Mr.Gingerbread Man is getting worried that he is going to be eaten soon !

Makes about 4-6 pancakes 

  • 180 g all-purpose flour
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger 
  • 1 teaspoon ground cinnamon 
  • Pinch of ground cloves 
  • Pinch of ground nutmeg 
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons fancy molasses 
  1. Sift and mix together all dry ingredients
  2. Whisk in egg and other wet ingredients, mix until blended
  3. Pour batter onto a lightly oiled non stick pan or griddle over low to medium heat
  4. Cook about 1-2 minutes until bubbles begin to form on top
  5. Flip pancake over and cook for about 1-2 more minutes until lightly brown
  6. Serve warm with butter and maple syrup 


Gingerbread Buttermilk Pancakes


Ginger Cookies 

These are one of my favourite cookies! I thought my kids would not like them, so I added a bit more ginger to please the adults’ palates. To my surprise, my daughter loves them. She said these cookies are really soft and tasty, and not spicy at all!

Makes about 24-30 cookies
Total time = 60 minutes

  • 2 cups cake and pastry flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 brown sugar
  • 1/4 cup Crosby’s fancy molasses
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons granulated sugar for rolling
  1. Preheat oven to 325°F
  2. Sift together flour, baking soda, salt and the three spices, set aside
  3. Using an electric mixer, beat together butter and sugars at medium speed until fluffy
  4. Add molasses, egg and vanilla, mix until blended
  5. Add flour mixture in 2 parts, mix until dough is formed, scraping sides and bottom of bowl
  6. Refrigerate dough for 30-60 minutes for easy handling
  7. Roll dough into 1 inch balls
  8. Lightly roll top half of cookie balls in sugar
  9. Place on cookie sheets lined with parchment paper, sugar side up, spacing about 2 inches apart
  10. Flatten top gently with bottom of a glass
  11. Bake for about 10-12 minutes