Ingredients
1
cup packed dark brown sugar
1/2
cup brewed coffee, cold or at room temperature
1
stick (1/2 cup) unsalted butter, melted and cooled
1/4
cup fresh lemon juice
Vegetable oil for brushing griddle
Accompaniment: pure maple syrup
Directions
1.
Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).
2.
Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
3.
Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.
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