1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom (leave this out if you don't have it - not worth a trip to the store :)
1/4 teaspoon ground cloves
4 large eggs (I usually do 2 eggs and 3 egg whites)
6 tablespoons unsalted butter, melted and cooled (or veg oil)
1 cup whole milk (I use skim milk)
1/2 cup sour cream, plus more for serving (I use Greek yogurt in the batter and as a topping, too)
3 tablespoons unsulfured molasses
Mix dry ingredients together; mix wet ingredients together. Use in your waffle iron or on your pancake griddle.
Top with a dollop of sweetened sour cream/Greek yogurt and some lingonberry jam or leftover cranberry sauce. Also super good with maple syrup, or any other berry jam variety (we're partial to the little bite the yogurt and tart berries give to the spicy sweet pancakes).
*Great way to use up that extra bit of molasses and cranberry sauce from the holidays. :)
- Robyn
No comments:
Post a Comment