I never get to host holiday dinners anymore, seeing as 1) my apartment is too small, 2) my mother is allergic to my dogs, and 3) I don’t own a table (we eat meals at our breakfast bar).
To make up for that, I cook a special breakfast in the morning. It’s also partly carrying on a tradition from my childhood. My father would make any breakfast item we wanted on holiday mornings. He would have Bisquick on hand for pancakes; thick, stale bread for French toast; eggs that he would cook any way we liked them; Pillsbury cinnamon rolls in the oven; and both bacon AND sausage.
I don’t go quite so far as he did. I don’t take breakfast orders, but I will choose a special recipe to make as a treat. For Thanksgiving, I made pumpkin cinnamon rolls. I had an idea in my head of what I wanted for Christmas breakfast — pancakes — but couldn’t find a “just right” recipe, so I decided to experiment early.
To me, Christmas flavors are peppermint, eggnog, and gingerbread. I felt gingerbread would be the best flavor to adapt into a pancake recipe. I wanted a fluffy pancake with warm spicy flavors.
They were definitely fluffy, and had lots of flavor! I found the batter to be very thick and difficult to shape into a circle on the griddle, so you can either add a little more milk to thin it out, or make smaller, silver-dollar-size pancakes.