Tuesday, November 29, 2016

Gingerbread Pancakes with Toffee Bits and Chocolate Chips

I just realized that my local library closes at 9pm Monday through Thursday.  I thought it closed at 6pm, which is about when I get back from work.

This knowledge is a game changer.  For months, I have planned my library visits on weekends or days I had off of work.

In celebration,  I have already reserved a few books.  This is a wonderful discovery just before the weather gets chill and unpleasant.  This will not help me be more social during the winter, but it will keep me entertained.

There are a few things I'm doing to make this winter more bearable.  I have a stockpile of herbal teas. I have six different flavors.  Today I bought a heading pad for my bed.  My parents have one at my bed at home, and it is glorious.  It makes the bed so much more inviting and toasty.

Pancakes are a great winter breakfast.  They are filling and a little more naughty than oatmeal.  This gingerbread pancake recipe came from allrecipes.com.  I added toffee bits and chocolate chips.  I reduced the amount of liquid and used almond milk instead of water.

The ingredients are 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 egg, 1/2 teaspoon vanilla extract, 1/4 cup molasses, 1 cup almond milk, 1/3 cup chocolate chips, and 1/3 cup toffee bits.

I combined the flour, baking powder, baking soda, salt, cinnamon, and ground ginger into a bowl.  I whisked the dry ingredients together.

In another bowl, I combined the molasses, vanilla, egg, almond milk,

I poured the liquid ingredients into the flour mixture and whisked the batter together.

I mixed in the chocolate chips and toffee bits.  I scooped about a third of a cup of the batter into a greased and hot skillet.  I cooked each side for a few minutes.  The pancakes were golden on each side.

I ate these with greek yogurt, but whipped cream and caramel sauce would be more delicious.  My sister in-law has a caramel syrup that would be amazing on these as well.  Yum!

These were yummy and festive pancakes.  They tasted just like gingerbread.  They were warm and spicy with a kick of molasses.  

The texture was fantastic.  It was fluffy, light, and hearty.  I like a thick pancake.

The toffee bits dissolve in the batter, but the chocolate chips were sweet, melted, and creamy.

They made a satisfying and delicious breakfast.

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