2Tablespoons(25 g) dark brown sugar, (light works too)
1 ½teaspoonsbaking powder
½teaspoonbaking soda
1teaspoonkosher salt
2teaspoonsground ginger
2teaspoonsground cinnamon
½teaspoonground allspice
1 ¼cups(300 ml) whole milk
⅓cup(80 ml) cold coffee
⅓cup(80 ml) unsulfured molasses, not blackstrap
2large eggs
3Tablespoons(42 g) unsalted butter, melted
1teaspoonfinely grated fresh ginger
½teaspoonfinely grated lemon zest, optional
Instructions
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, sal, ground cinnamon, ground ginger and ground allspice. Set aside.
In a separate bowl, whisk milk, coffee, molasses, eggs, melted butter, fresh ginger and lemon zest until well combined.
Add the wet ingredients to the dry ingredients and stir just until combined (don’t over-mix). Let the mixture sit for 10 minutes.
Heat a pancake griddle or skillet over medium heat. Add a tablespoon of butter to grease the pan.
Once the pan is hot and butter is melted, add 1/4 cup batter. Cook until edges are set and there are bubbles in the center, about 3 to 4 minutes. Flip once and cook another 2 minutes or until brown. Repeat with remaining batter.
Serve pancakes warm with maple syrup.
Notes
Keep pancakes warm by putting them on a baking sheet in the oven at 300℉. This is a great option if you're working in batches.Store in an airtight container in the refrigerator for up to 5 days.Freeze for up to 2 months. Reheat in the oven at 325℉ for 10 minutes or until heated through.Recipe adapted from NYT Cooking.