Yield: 8 pancakes

These pancakes are not for sissies! I love gingerbread, but it may be an acquired taste for some. Like their namesake, these pancakes have a very deep flavor that is offset beautifully by the orange sauce. And they look so pretty and summery with a little sprig of mint. Some orange zest and/or a slice of orange would also look nice on top in warm or cold weather months.

The inspiration for the spice blend–the dry mustard is not an error!–comes from Sally Schneider’s gingerbread recipe as adapted by Lynn Rosetto Casper of The Splendid Table. For the sweetener, you’ll notice that I used three different types–four if you count the one in the sauce–because each contributes different characteristics to the final product. But if you just have one or two of them on hand, use what you have. I felt more sweetener than I usually use was needed to mellow the other bold flavors, but it makes the batter more susceptible to burning, so cook these at a slightly lower temperature than normal.

Despite their assertiveness–or maybe because of it–these pancakes are delectable.

1 cup unsweetened soy milk minus 1 tablespoon (plain or vanilla soy milk would be good too)
1 tablespoon apple cider vinegar
1 tablespoon + 1 teaspoon instant coffee (I use decaf)
1 tablespoon mild molasses (not blackstrap)
1 tablespoon brown rice syrup
1 tablespoon brown sugar (or raw sugar)
1/2 teaspoon vanilla
2 tablespoons fresh ginger
zest of 1/2 of a lemon or small orange (don’t omit; I think it is needed for balance)
2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon dry mustard
1/8 teaspoon or a pinch of ground cardamom

In a small cup or bowl, whisk together soy milk and vinegar to make vegan buttermilk. It will curdle in just a couple of minutes. When it does, whisk in next six ingredients, ending with the fresh lemon or orange zest, until coffee is dissolved. In a large cast iron skillet over just slightly higher than medium heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together both flours and remaining pancake ingredients. Make a well in the center and add the soy milk mixture. Stir just until combined and few lumps remain. This batter spreads a little more than most of my others, so I would cook only two pancakes at a time using a 1/4 cup measure. Cook fairly slowly for a few minutes on the first side. Also unlike some of my other pancakes, bubbles will appear in this one indicating doneness. When done, gently flip and cook another few minutes on the reverse. Add butter to keep skillet greased as needed. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter. While pancakes cook, make Orange Sauce (below). Serve pancakes with generous spoonfuls of the sauce and garnish with a sprig of mint and/or a slice of fresh orange or a sprinkling of orange zest.

Orange Sauce:

1 cup orange juice
1 tablespoon arrowroot powder
1 tablespoon maple syrup
zest of 1/2 half of a lemon or small orange

Garnish: a sprig of mint and/or a slice of orange or fresh orange zest per serving

In a very small bowl or cup, whisk 2 tablespoons of orange juice with 1 tablespoon of arrowroot powder until fully incorporated. In a small saucepan over medium high heat, bring remaining orange juice to a gentle boil. Remove from heat and whisk in arrowroot mixture. It will thicken almost immediately. Then whisk in maple syrup and zest. Serve immediately. Reheating is not recommended as arrowroot could “break,” causing the sauce to become too thin.