Gingerbread Pancakes with Carmelized Pecans
This recipe is from Patricia Cole Smith at the
Omelettry West [now the Magnolia Cafe], which is separate from the Omelettry on Burnet Road (both here in Austin, TX) and serves a different version. This must be good, the recipe was requested by Gourmet Magazine, and Texas Monthly calls them the best pancakes in Texas.
- 3 eggs
- 1/4 cup brown sugar
- 1/2 cup buttermilk
- 1/2 cup water or milk
- 1/4 cup brewed coffee
- 2.5 cup unbleached flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp ground cloves
- 1 Tbsp cinnamon
- 1 Tbsp ginger
- 1 Tbsp nutmeg
- 4 Tbsp melted butter or margarine
Cream eggs and brown sugar together
Add buttermilk, water, and coffee and mix well.
In separate container, sift together dry ingredients.
Combine first and second mixture and add melted
This makes about 3 1/2 cups batter or 8-10 pancakes.
Cook on griddle as you would any other pancake, serve
with maple syrup, and carmelized pecans (recipe
In a saucepan over medium heat, mix 1 cup pecan pieces
with 1 cup granulated suger. Stir together until the
sugar had completely melted.
*Star of Texas note: This is by far the thickest
pancake batter I have ever worked with. I found that
after cooking for about 30-45 seconds on the first
side, it is best to flip the pancake, and use the
spatula to press down and flatten. After cooking the
second side, you may then need to reflip and cook a
bit longer on the first side.