Malta Development Blog

No other confection represents the holidays like gingerbread. Be it an elaborate gingerbread house or festively-decorated gingerbread men, no one can turn down such delicious holiday treats this time of year. But what about those who want that unique holiday flavor without all the labor and mess of rolling and cutting out shapes? That's where gingerbread griddle cake stacks come into play. Picture moist and fluffy gingerbread pancakes stacked on top of each other with a smooth and decadent filling. Serve them during breakfast or whenever you get that craving for sugar and spice. Here's how it's done:
 
Serves: 8
Hands-on Time: 35 min
Total Time: 1 hr 15 min
 

Filling

• 6 ounces cream cheese (room temperature)
• 1 cup lemon curd
• 1/8 teaspoon kosher salt

Pancakes

• 2 cups all-purpose flour
• 6 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3/4 teaspoon kosher salt
• 2 cups buttermilk
• 1/4 cup molasses
• 2 large eggs
• 3 tablespoons melted butter, plus more for the skillet
• 2 teaspoons peeled and finely grated fresh ginger
• confectioner's sugar, for sprinkling

Directions

1. In a large mixing bowl, beat the lemon curd, cream cheese, and salt with an electric mixer (on medium) until smooth. Cover and refrigerate.
2. In another large bowl, whisk the sugar, flour, baking soda, baking powder, ground ginger, salt, cloves, and cinnamon together. In a separate small bowl, whisk the fresh ginger, butter, molasses, eggs, and buttermilk. Stir both the dry and wet ingredients until just incorporated. Do not overmix.
3. Melt a pat of butter in a 10-inch non-stick skillet over medium heat. Pour about 1 cup of batter into the skillet for each pancake. Using an offset spatula, spread the batter out into an 8-inch circle. Cook until bubbles begin to form on the surface of the batter (about 3 minutes). Flip over and cook until fluffy (3 more minutes). Repeat the process until the batter is gone.
4. Set the finished pancakes on a cooling rack. Let the layers cool sufficiently before you stack them.
5. Place pancake on a plate and spread 1/3 cup of filling on top. Repeat the process, leaving the top pancake bare. Sprinkle with confectioner's sugar to serve.

Image and recipe adapted from RealSimple