I decided to vary my breakfast routine with a different pancake recipe. I stard with thur Flour cookbook but made a few changes largely due to the state of my pantry. The recipe uses a combination of all-purpose flour and cornmeal. It uses fairly standard gingerbread spices including cinnamon and allspice. I didn't have any molasses so I substituted brown sugar. The recipe didn't call for buttermilk but I used up the last of my carton.
The result was very pleasant. The pancakes gave a nice bite but were not overwhelming. I think that a strong ginerbread cookie the size of a pancake would be a very strong breakfast, not to say a stack of ultra-strong pancakes. I enjoyed it enough that I made it again the next morning.
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