Happy Pancake Day/Mardi Gras/Fastnacht Day (if you are from Pennsylvania)! Pain d’epices is a French gingerbread from Dijon, and I thought it might translate well into pancake form. It’s not too sweet, deep and spicy, with brightness from orange zest.

Pain d’épices pancakes

Yield: 8-10 medium-sized pancakes

1 1/2 cups spelt flour

1/2 cup rye flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. ginger

1/8 tsp. ground nutmeg

1/8 tsp. ground cloves

1/8 tsp. white pepper

1/8 tsp. ground aniseed (optional)

1 tsp. freshly grated orange zest

2 tsp. honey (wildflower, orange blossom, clover, whatever you like)

1 egg

1 tbsp. melted butter, plus extra for cooking

1 cup milk

1/4 cup buttermilk

In a large bowl, whisk together the flours, baking powder and soda, spices, and orange zest. Make a well in the middle, and add the honey, egg, melted butter, milk and buttermilk and whisk to combine. Melt a little butter in a skillet over medium-low heat. Cook pancakes until a few bubbles form, then flip and cook for another minute or two until done. Serve with butter and honey. Laissez les bon temps rouler!