Gingerbread pancakes from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • anya_sf on March 20, 2021

    Super tender and fluffy, no doubt due to the whole cup of sour cream. Great gingerbread flavor. I found the spice level to be just right, but think it may depend on the potency of your ginger. The batter was indeed thick and browned rather quickly, so I needed to use a lower heat. I got 8 pancakes. We loved these with butter and maple syrup.

  • twoyolks on January 04, 2015

    We found these to be a bit too spicy. The batter also wasn't thin enough to spread properly in the pan so I had to flatten them with the back of a greased spatula.

  • letseat on January 01, 2015

    I thought these may be too spicy but they were delicious! The recipe said to serve with sour cream which I did not. We ate them with butter and maple syrup. Love them.

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