OFG...just wanted to let you know that I turned your WW Gingerbread pancakes into a jarred hostess gift.
Just sent my 7 yr old to a cookie exchange dinner party and packed along your recipe and a jar.
Here is the info for anyone who wants to mooch my idea
Whole Wheat Gingerbread pancakes
Add:
1 large egg
2 cups whole milk
2 teaspoons vanilla extract
5 1/2 tablespoons unsalted butter, divided, 3 tablespoons melted
1. Pour contents of jar into large bowl.
2. Whisk together the egg, milk, vanilla extract, and melted butter in a medium bowl until combined. Pour the egg mixture into the flour mixture and whisk just until combined. (Avoid mixing the batter too thoroughly; some lumps are okay.) Cover the bowl with plastic wrap and set in the refrigerator to chill and rest for at least 3 hours or overnight.
3. Using the remaining 2 1/2 tablespoons of butter, heat about 1 teaspoon in a large saute pan or skillet over medium heat. (A nonstick pan is helpful here.) Pour 1/4 cup of batter into the pan for each pancake. (Depending on the size of the pan, you will want to make about 2 at a time.) Cook for about 2 minutes, or until bubbles appear on the surface of the cakes and they begin to brown ever so slightly around the edges. Flip the cakes and cook on the other sides for about 2 minutes more. Remove the pancakes immediately to a serving plate, or set them on a baking sheet to keep warm in the oven (see Note). Carefully wipe the pan with a paper towel, melt another teaspoon of butter, and continue the process with the rest of the batter.
