Gingerbread Pancakes with Brown Butter Frosting
2 cups Three Farm Daughters 100% Wheat Flour
1 tsp salt
2 tbsp brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3 tsp ground ginger
2 tsp cinnamon
1/2 tsp allspice
1/3 cup molasses
1/2 cup coffee
1 cup buttermilk
3 tbsp melted butter
1 tsp vanilla
8 oz softened cream cheese
1 stick butter
2 cup powdered sugar
3 tbsp milk
Combine flour, salt, baking soda, baking powder, brown sugar, ginger, cinnamon and allspice in a medium bowl. I
In a separate bowl combine molasses, coffee, buttermilk, melted butter, eggs and vanilla. whisk until combined then add to dry ingredients.Batter will be thick
Warm frying pan or griddle to medium heat. Ladle on pancake batter and spread slightly. Cook for 2 min and flip, cook another 1-2 min on the other side.
Place butter in a saucepan over medium-high heat and melt butter. Continue to cook and stir until butter begins to brown. Immediately remove from heat. Allow solids to sink to the bottom of the pan and pour off the liquid browned butter into a bowl to cool.
Using a stand mixer with whisk attachment add softened cream cheese and slowly stream in cooled browned butter. Mix until combined.
Add powdered sugar in 1/2 cup increments.
Add vanilla and milk, mix until smooth.
Drizzle or pipe frosting onto pancakes, garnish with crushed candy canes. ENJOY!