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These spicy, moist pancakes are perfect for Christmas morning, and the buttery-sweet sauce will make even the grumpiest faces smile.

• In a large bowl, whisk together the dry ingredients through the nutmeg.

• In a medium bowl, lightly beat the eggs; stir in the brown sugar, oil and buttermilk until blended; pour over the dry ingredients and mix just until the dry ingredients are moistened.

• Spray a griddle with nonstick spray or grease it with butter; place it over medium heat until hot.

• Spoon about Œ cup batter for each pancake onto the griddle. Cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until the second side is lightly browned.

• Serve immediately, drizzled with a homemade warm maple-caramel sauce (recipe here).

2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
2 tsp. ground ginger
2 tsp. ground cinnamon
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ tsp. ground nutmeg
2 eggs
1/3 cup dark brown sugar, packed
¼ cup vegetable oil
2 cups buttermilk

This article appears in Dec 1-31, 2007.

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