Stack of thin, plate-wide gingerbread pancakes is topped with a globe of butter.

Gingerbread Pancakes

Back in 1992, Carol Shriner bought a tumbledown vintage diner in East Greenwich, Rhode Island, and made it into a Roadfood beacon. Jigger's, which has since become Jigger's Hill and Harbour Diner and has new management, became known not only for its Ocean State jonnycakes, but for these marvelous, coffee-charged gingerbread pancakes, for which Carol gave us the recipe.

  • Prep Time: 5 minutes minutes
  • Yield: 4 Servings
  • 1 cup hot brewed coffee
  • 1/2 cup dark brown sugar
  • 1 large egg, beaten
  • 1/2 stick butter, melted
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose white flour
  • 3/4 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • Applesauce and/or pure maple syrup as garnish
  • Combine the coffee and sugar and mix until the sugar is dissolved. When the coffee is room temperature, combine it with the egg and butter. Add all the dry ingredients and stir to blend.
  • Ladle the batter onto a hot greased griddle to form 5-inch pancakes. When bubbles appear on the surface, use 2 spatulas to gingerly flip them. Cook through.
  • Serve with applesauce and/or maple syrup.


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