A fun breakfast platter with ginger-spiced pancakes, fresh strawberries, blueberries, raspberries, and creamy yogurt.
# Ingredient List:
→ Pancakes
01 - 1 1/2 cups all-purpose flour
02 - 2 tbsp brown sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1 1/2 tsp ground ginger
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground cloves
09 - 1/4 tsp ground nutmeg
10 - 2 large eggs
11 - 1 cup buttermilk
12 - 1/2 cup milk
13 - 1/4 cup unsalted butter, melted
14 - 2 tbsp molasses
15 - 1 tsp vanilla extract
→ Toppings & Board Assembly
16 - 1 cup fresh strawberries, hulled and halved
17 - 1 cup fresh blueberries
18 - 1 cup fresh raspberries
19 - 1 cup vanilla Greek yogurt
20 - 1/4 cup mini chocolate chips
21 - 2 tbsp honey (optional, for drizzling)
22 - Fresh mint leaves (optional, for garnish)
# Steps:
01 - Whisk together flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg in a large bowl.
02 - In a separate bowl, whisk eggs, buttermilk, milk, melted unsalted butter, molasses, and vanilla extract until smooth.
03 - Gently stir the wet mixture into the dry ingredients until just combined, avoiding overmixing to maintain tenderness.
04 - Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Using a gingerbread man cookie cutter as a mold, pour approximately 1/4 cup batter per pancake; cook until bubbles form on the surface, about 2 minutes. Remove the cutter, flip, and cook an additional 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
06 - Arrange the gingerbread pancakes on a large serving board or platter.
07 - Surround the pancakes with fresh strawberries, blueberries, and raspberries.
08 - Place a bowl of vanilla Greek yogurt on the board and sprinkle mini chocolate chips over the pancakes or use them to create decorative faces.
09 - Optionally drizzle honey over the pancakes and garnish with fresh mint leaves. Serve immediately for an enjoyable breakfast experience.
