Ingredients (Serves 4)

1 ½ cups flour
¼ cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon allspice
Zest of 1 lemon, grated or finely chopped
Pinch of salt
¾ cup milk
½ cup strong brewed black coffee, cooled
1 egg
⅓ cup dark molasses
2 tablespoons melted butter


In a large bowl, combine the flour, brown sugar, baking powder, spices, lemon zest, and salt. Set aside.
In another bowl, whisk together the milk, coffee, egg, molasses, and melted butter. Add the flour mixture to the bowl, and beat well until smooth and there are no more lumps.
Heat a lightly oiled frying pan or griddle over medium heat. Using about a 1/4 cup measuring cup or ladle, pour the batter onto the hot pan, cooking for about 2 to 3 min per side. Oil the pan between batches to prevent sticking. Serve hot with a spoonful of Chunky Apple Compote (see below). If you like, keep the pancakes warm in a low oven (180°F) until ready to serve.

Cinnamon-Apple Compote

3 tablespoons butter
6 baking apples, peeled, cored and cut into ½-inch chunks
½ cup maple syrup
1 teaspoon ground cinnamon
Zest and juice of 1 lemon
Add the butter to a large saucepan set over medium-high heat. When the butter is melted and bubbling, add the apples and cook, stirring occasionally, until the apples start to brown, about 5-7 minutes. Add the remaining ingredients. Reduce heat to low and continue cooking, stirring frequently, for another 5 minutes or until the apples are easily pierced with a fork. Serve warm.


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