"Here’s something special for a holiday morning breakfast – or anytime. There’s a “variation” following the recipe that makes these pancakes “Caribbean Style” – so don’t set the recipe aside just because the holidays end – they’ll be a hit at any time of year! Note that the batter is made in advance, and refrigerated overnight."
Makes 8 Pancakes
3/4 cup, milk
1 large egg – plus one egg white (from a large egg)
2 tablespoons, molasses
1/2 teaspoon, ground ginger
1/4 teaspoon, ground nutmeg
1/4 teaspoon, ground cloves
pinch of salt (about 1/8 teaspoon)
1 teaspoon, baking powder
1 cup, flour (either white or unbleached)
2 tablespoons, unsalted butter – melted and slightly cooled
Whisk together the milk, egg, egg white, molasses, ginger, nutmeg, cloves, salt and baking powder. Fold in the flour just until completely moistened, then fold in the butter. Refrigerate overnight.
Heat a well-seasoned or Teflon-type griddle –or a lightly greased regular griddle or large skillet. Using half of the batter, drop two tablespoons of batter, one atop the other, to make each of four pancakes. As soon as the pancake rises slightly and the top surface forms bubbles around the edges (it should look as though it won’t run) flip it over with a spatula. Cook only for a minute or two on the second side, just until lightly browned. Repeat with the remaining batter for the remaining four pancakes. Serve on warm plates with butter and maple syrup, or spread with preserves of your choice.
For a Caribbean-style version, stir grated coconut (lightly toasted, if desired) into the batter, and replace the milk with coconut milk or coconut cream. [Use fresh, canned, or frozen and thawed unsweetened coconut milk or cream.]