The Moosewood Restaurant Table: Gingerbread Pancakes with Lemon Syrup

I love pancakes on Saturday mornings and Aaron makes them best! Here is a post of his most recent pancake adventure.

Backing the success of the walnut cheddar meatballs I made this week, I thought I would give Moosewood‘s gingerbread pancakes a try, as we’re big pancake fans in our house.

I started this recipe out with making the (absolutely delicious) lemon syrup…which used the usual suspects you’d expect to find in a good lemon syrup/sauce-related recipe, plus the (welcome) addition of freshly ground nutmeg. I am a HUGE fan of freshly ground nutmeg – I find it fun running that little thing over the microplane…and the fragrance – mmm!

The sauce was pretty straight forward to make – I possibly should have let it boil for a bit longer than the recipe suggested, just to get it a bit thicker, but the flavor was marvellous, so I wasn’t too disappointed I hadn’t.

Next up – the actual pancakes. And Moosewood were so kind as to split the ingredients into ‘wet’ and ‘dry’. Easy. Sift together the dry ingredients in a large bowl, whisk together the wet ingredients in another. Then add the wet to the dry. Very simple. Mix until just combined. Check. Hmm….this pancake batter seems very…thick. Surely it shouldn’t be this thick?

Go back to recipe. Well I’ll be…the ‘wet’ ingredients is more than just two items…there’s another column that has a few more I should’ve added. Including eggs. How the heck did I not think “oh…this is strange…not having eggs?” One of the biggest take-aways I got from this recipe was – pay attention to column breaks in ingredient lists!

Anyway, after a mad rush adding the missed ingredients, I got the pancakes onto the medium heated hot plate, and they cooked beautifully. Nice and fluffy, good cinnamonny/nutmeggy flavor. And the lemon syrup made them simply delightful.

I will definitely be trying this recipe again. All of it the first time, next time.

Zucchini Bread Pancakes

When it’s Monday, you’ve been cleaning all day and have to taxi people around and need a quick vegetarian dinner that’s filling and comforting, pancakes are the answer!

Zucchini was on sale yesterday when I grocery shopped so I bought a bunch so that I could make up a big batch of these pancakes for Miss 6’s breakfasts for the week. Well, I didn’t get around to it because I was too exhausted from a big weekend (more on that later) so it became dinner!

The recipe is taken straight from Smitten Kitchen’s website. We went with zucchini today but often we’ll change it up and use carrots or apples (I reckon it could work with banana as well). I love the healthy “icing” that she uses – just some Greek yogurt with a little bit of maple syrup. It feels incredibly indulgent but really is less maple syrup than I’d use if that’s all I was dressing them with.

We have been using this recipe for years now and it definitely a family favorite. And we won’t mention that there’s a stack of veggies hidden inside…