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