So far, it hasn’t had any affect on her appetite – so much for starving the flu.
Whatever her affliction, she’s requiring classic comfort food; warm herbal tea sweetened with honey (my kids like Red Zinger), leftover rice, cinnamon toast and pancakes.
These gingerbread pancakes have become popular with my kids, and I guess that’s no surprise. It must be that they are sweeter and spicier than my usual no-fail buttermilk pancake recipe.
I’m hoping that a promise of gingerbread-pancakes-in-bed will be just what the doctor ordered for a speedy recovery. And if I must reveal my alternate motive for serving a sick little girl breakfast in bed, it is this: I want her to stay in bed, tucked away in her room – keeping all her flu cooties with her! Here’s to health…
Gingerbread Pancakes
2 tablespoons unsweetened cocoa powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 eggs
1/2 cup dark brown sugar, packed
1/4 cup vegetable oil
2 cups milk
2 tablespoons molasses
In a medium bowl, lightly beat together eggs, sugar, oil, milk and molasses; pour over the dry ingredients and mix just until dry ingredients are moistened.
Spray a griddle with non-stick spray or grease with butter; place over medium heat until hot.
Spoon about 1/4 cup batter for each pancake onto griddle. Cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until second side is lightly browned.
Serve hot.
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