Let's Have Brunch - Gingerbread Pancakes

**Prepare the night before and put in the refrigerator**

From Leite's Culinara, these gingerbread pancakes will bring memories from childhood as the aroma fills your kitchen. Light, fluffy and full of flavor, your family or guests will be asking for more. I froze the extra ones and they were still very good, so you can make a double batch and freeze some for later.

Gingerbread Pancakes

1-1/4 cups whole wheat flour

1/3 cup all-purpose flour

1/4 packed dark brown sugar

1-1/2 teaspoons baking powder

3/4 teaspoon salt

1 teaspoon ground cinnamon

3/4 teaspoon ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger (or fresh grated ginger)

1 teaspoon grated orange zest

1 large egg

2 cups whole milk

2 teaspoons vanilla extract

3 tablespoons unsalted butter, melted, plus more for frying pan

Apple butter  or maple syrup for serving

1. Whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, salt, cinnamon, ginger, cloves, nutmeg and orange zest in a large bowl.

2. Whisk together egg, milk, vanilla extract and melted butter in a medium bowl until combined. Pour egg mixture into the flour mixture and whisk just until combined. (Avoid mixing the batter too thoroughly; so,e umps 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.) Pour 1/4 cup of batter into the pan for each pancake - cook 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 side for about 2 minutes more. Remove from pan and set them on a baking sheet to keep warm in the oven (set at 200 degrees F). Carefully wipe the pan with a paper towel, melt another teaspoon of butter, and continue the process with the rest of the batter.

4. Serve with apple butter or maple syrup.