Gingerbread Pancakes (Austin Recipe) (5 servings) 3 large eggs 1/4 cup brown sugar - packed 1/2 cup buttermilk 1/2 cup brewed coffee (room temperature) 2 and 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking power 1 and 1/2 teaspoon baking soda 1 teaspoon cloves 1 Tablespoon cinnamon 1 Tablespoon ginger 1 Tablespoon nutmeg 4 Tablespoons butter - melted In large bowl, cream eggs and brown sugar with electric mixer at medium speed. Add buttermilk and coffee and combine with mixer at low speed. Set aside. In separate bowl, mix dry ingredients (flour, salt, baking powder, baking soda, cloves, cinnamon, ginger and nutmeg). In stages, add dry ingredients to liquid mixture and mix with electric mixer. If batter is too thick, add additional coffee to bring to proper consistency. Add melted butter and mix. Grease griddle (spray oil works great) & preheat to 350 degrees. Pour 1/3 cup batter onto hot griddle, and cook till bubbles appear. Flip pancake and cook about 2 more minutes. Serve with butter & syrup. Note From Recipe Submitter: 2 Tablespoons dried buttermilk powder and 1/2 cup water can be substituted for fresh buttermilk. This recipe is an adaptation from a classic Austin breakfast restaurant, the Omelettry. I brew a fresh pot of coffee first and set aside a cup to cool for use in this recipe. Coffee is one of the key ingredients. Mr Breakfast would like to thank Deb_Campbell for this recipe. Recipe number 2016. Submitted 4/2/2007.