Wednesday, October 28, 2009

Crowded Kitchen: Gingerbread Pancakes from Omlettery West

I was thinking a lot about my mom today. Partly because of wedding stuff she's totally being awesome about...but mostly because I was being a chicken about calling in on the status of my manuscript and TOTALLY asked her to pretend to be me and bug the editorial assistant for me. She was so game for it, too...

My mom was in the food section of the newspaper once. It was the Austin American Statesman (God Bless America, that is a GREAT newspaper), and she wrote in to the food writer requesting a top secret recipe from our favorite breakfast joint.

If there was ever a poll on which city has the best food, Austin would win my vote hands down, and I didn't even live in that city very long. I actually get homesick for Texas when I think of Austin food, and I grew up (for the most part) in El Paso.


The woman responded to my mother in the Sunday edition (it was sometime in the 80s...back when newsrooms were staffed with real people who wrote real columns and loved their jobs) and gave her the coveted Gingerbread Pancake recipe. As recent as a few years back, I remember seeing that yellowed old clipping in the midst of my mom's recipe collection (no, she's not the most organized about that stuff...ahem...Mom...)

(That photo to the left is said Burnett Road Omlettery.)
In my pumpkin pancake post a couple weeks ago, she chimed in about those gingerbread pancakes and how she missed that recipe. But you know what? Google is rad. Way rad. And I found the version of the recipe from Omlettery West (which claims to be different from the one on Burnett Road, where we ate, but big deal. Someday we'll know the difference and we probably won't even care!)

So in honor of her, here is:

Debra's Gingerbread Pancakes (Totally from the Omlettery, though, ok?)

Gingerbread Pancakes
3 eggs
1/4 cup brown sugar
1/2 cup buttermilk
1/2 cup water
1/4 cup brewed coffee
21/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 tablespoon cinnamon
1 tablespoon ginger
1 tablespoon nutmeg
4 tablespoons (1/2 stick) unsalted butter, melted

Cream eggs and sugar together. Stir in buttermilk, water, and coffee and set aside. In a separate bowl sift together remaining dry ingredients.
Stir egg mixture into dry ingredients, then mix in melted butter.
Add more water or buttermilk if necessary, but batter should be thick.
Cook until done on a lightly greased hot griddle or in a heavy skillet (turn once when bubbles appear on upper side and start to break).
Pancakes will be thick and cake-like in texture.

Makes 8 to 10 five-inch pancakes.

Oh, and here's a picture of my mom. She's cute. The handsome chap with her is Boy Wonder. He's rad, too. They're a lot alike.

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