Gingerbread Lavender Pancakes with Maple Whipped Cream
All the cozy spice of a gingerbread cookie, in pancake form. A spoonful of molasses and a few pantry spices turn our Classic lavender pancakes into a Christmas morning stack, crowned with maple whipped cream.
All the cozy spice of a gingerbread cookie, in pancake form. A spoonful of molasses and a few pantry spices turn our Classic lavender pancakes into a Christmas morning stack, crowned with maple whipped cream.
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Why this pairing works
Ginger and molasses are bold and warm, and lavender's floral note keeps them from tasting heavy. Maple ties it all together and makes the whipped cream taste like the holidays.
Serves 4 Prep 10 min Cook 20 min
Ingredients
- 1 bag Lavender Pancake & Waffle Mix (Classic), plus the ingredients listed on the package
- 2 Tbsp molasses
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves or allspice
- 3/4 cup heavy cream, cold
- 2 Tbsp Lavender Maple Syrup, for the cream
- 1/2 cup Lavender Maple Syrup, warmed, for serving
Directions
- Prepare the pancake batter according to the package directions, then gently stir in the molasses, ginger, cinnamon and cloves. Let it rest 5 minutes while the griddle heats to 350°F (medium).
- Whip the cream with 2 Tbsp maple syrup to soft peaks. Chill until serving.
- Pour about 1/4 cup of batter per pancake. Flip when bubbles pop on top and the edges look set, then cook 1 minute more.
- Stack the pancakes, add a big spoonful of maple whipped cream and pour warm maple syrup over the top.
Serve it with: Lavender Ground Coffee (Vanilla)
Make it your own
- Cook the batter in a waffle iron for gingerbread waffles.
- Brew a pot of Vanilla Lavender Coffee to go with the stack.
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