Baked Gingerbread Pancake

My first experience with baked pancakes was at the Firefly Southern Grill here in Evansville, IN. I loved them so much that I found this recipe for a baked gingerbread pancake, modified it a bit, and am now sharing it with all of you. I hope you enjoy this recipe as much as I do!

Baked Gingerbread Pancake

Cook Time:15 min

Prep Time: 10 min

Pancake:

½ cup milk

½ cup all purpose flour ( ¼ cup whole wheat/ ¼ cup white)

2 tablespoons all purpose flour

½ cup unsweetened applesauce

2 eggs

1 tablespoon cane sugar

1 tablespoon dark molasses

¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon table salt

Topping only:

1 cup organic lemon yogurt (I used plain organic yogurt with a couple drops of lemon essential oil)

• Preheat oven to 450 then coat oven proof skillet with coconut oil or butter
• Combine all ingredients together except yogurt and whisk until lump free
• Pour batter into skillet and bake until pancake is firm about 12 minutes
• Immediately remove pancake from oven and cut into wedges and top with yogurt