The first time I had gingerbread pancakes, I was sold.
Then, I wanted to recreate them at home, so I could have them whenever I wanted. I went through a few recipes trying to find “the best,” but I was never happy and then abandoned the project altogether while I moved onto other recipe testing. This year, I decided to take on the challenge with more determination. Perseverance is key in recipe testing, but you can also get weary of the flavors as you go through batch after batch after batch of tests. For this one, the third time was a charm and now I present to you, Whole Wheat Gingerbread Pancakes with Lemon Curd Whipped Cream!
Just an fyi, my family thought rounds one and two were quite tasty too, and there was nary one complaint as they were treated to a few days of festive breakfasts. I decided this was a perfect place to use whole wheat pastry flour, my whole wheat flour of choice. I love it because you can use it as the only flour in a recipe and still get wonderful lightness. I really can’t even tell in this heartily spiced recipe that it is made with whole wheat.
The pancakes are thick and fluffy and well spiced with ginger, cinnamon, clove and nutmeg. Molasses helps punctuate that traditional gingerbread flavor and I used just a hint of espresso powder since my gingerbread cookie recipe calls for coffee in it. I love gingerbread. My kids love gingerbread. My husband, not so much. But he enjoyed these pancakes quite thoroughly and even had seconds, so I think it’s a winner.
Why three trials? I think the molasses threw off my wet to dry ratios even though I compensated for it. Then I added more flour which then made them too dry because I forgot to rebalance the fat to go with the extra flour. So, once I got everything in order and then added a short rest time to the batter, all was good.
Then I thought syrup and butter, or special topping? Lemon sauce is classic with gingerbread, so I decided a lemon curd whipped cream would be fabulous on this. Have you made lemon curd? If you’ve made lemon bars, then you basically have. Lemon curd is so easy to make and the stuff you make from scratch? Ugh. So good. Good like pull up a chair and grab a spoon, good. And it doesn’t take a lot of time. Throw the egg yolks, lemon juice, lemon zest and sugar in a sauce pan and stir and cook until thickened. Then add your cold butter, piece by piece, while you stir and watch your sauce transform. Let it cool and you have luscious, sweet, buttery lemon curd. Yes, it’s great on a spoon, wonderful on cakes, cookies or stirred into yogurt, but today, we are folding it ever so slightly into fresh whipped cream and topping our gingerbread pancakes with it.
The wonderful sweet, tart, lemon creaminess takes your gingerbread pancakes up a notch. If you’re my daughter, you get to the curd before it hits the whipped cream and you spread it on every pancake, then top the whole stack with whipped cream. If you’re my son, you do that and then ask if you can have some butter and syrup too, lol! I get it. The maple syrup is perfect with the gingerbread flavors, but how can you turn down lemon curd whipped cream? Maple syrup was the topping for round one, before the idea for the whipped cream came to me…So butter and syrup or lemon curd whipped cream…
Either way, it’s a delicious and festive breakfast!