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Gingerbread Pancakes with Peach Topping
from the kitchen of Sharmagne Leland-St. John

The Pancakes

¾ cup buttermilk
1 cup whole wheat pastry flour
2 egg whites
3 tablespoons molasses
1 teaspoon cinnamon
1 ¾ teaspoon ginger
1 ¼ teaspoon ground cloves
2 teaspoons baking powder
1 teaspoon pure vanilla
1 tablespoon sugar


1 ½ cups peaches, chopped
¼ cup water
½ teaspoon pure vanilla
1 teaspoon cornstarch
1 ½ tablespon sugar

In a saucepan combine all topping ingredients. Heat
over medium heat until it thickens. Remove from heat.

In a large mixing bowl, combine all the dry ingredients.
In a separate bowl blend the egg whites into the milk.
Add the molasses and vanilla and blend.

Blend the dry ingredients in to the wet and let sit for
5 minutes.

Ladle the batter onto a medium hot oiled griddle and cook
until each pancake is bubbly on top. Flip and cook another
minute or two being careful not to burn.

Layer the pancakes on a plate. Top with the peaches
and serve immediately.


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