AUDITION NOTICE – What If? Productions

We’re looking for a few good actors and vocalists to join us
for our challenging and dynamic eighth season!

What If? Productions is proud to announce auditions for available
roles in three of our Season 8 productions for 2017 – 18:

The Legend of Georgia McBride
Stupid F&#ing Bird
Season 8 Piano Bar Series

(remaining season shows and auditions
to be announced at a later date)

Auditions are open to actors and vocalists both new to Charleston
and veterans of the city’s vibrant theatre scene.

Visit our AUDITION PAGE for information on the shows
that are open for auditions and the roles that are available;

May 15th: Newcomers only audition

May 16th: Callbacks from May 15th
and cold readings/vocal auditions

(if you have performed with What If? or auditioned before, you only need to attend May 16th but you still need to schedule a time)

You must contact us to secure an audition
Contact our Stage Manager Caroline Tweedy via our
audition page:

Thank you and we look forward to seeing you!

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The King Street Marketing Group and Halls Chophouse are pleased to welcome Mount Pleasant Mayor Linda Page as our guest speaker Thursday, May 4 at Small Business Lunch at Halls.

Mayor Linda PageShe’s the mayor of the fastest-growing city east of the Mississippi River.

  • How will Mount Pleasant’s rapid growth impact the area business community?
  • The median price of homes listed in Mt. Pleasant is $510,000.
  • The median rent in Mount Pleasant is $2,100, $600 more than the Charleston Metro median.

Mayor Linda Page, a life-long resident of Mount Pleasant, was overwhelmingly elected Mayor in 2013 with 57 percent of the vote total, finishing first in every precinct in the five-way race to replace outgoing Mayor Billy Swails.

She previously served a four-year term as a Town Council Member beginning in 2009,

is owner of Page’s Thieves Market, past president of the South Carolina Auctioneers Association, a real estate agent, auctioneer, and master personal property appraiser.

The view from Mount Pleasant 

Unlike the mayoral posts in Charleston and North Charleston, Mount Pleasant’s Mayor is a part-time position that only pays $24,000 a year. She currently chairs the Police, Legal and Judicial and the Transportation Committees of Council.

Mayor Page is an ex-officio member of:
Mount Pleasant Waterworks Commission

Patriots Point Development Authority Board

Charleston County Aviation Authority Board
Mayor Page is also a member of the South Carolina Association of Mayors and serves on the Charleston Regional Development Alliance Board. She lives in Mount Pleasant with her daughter Audrey, and works the family business with her son Andy.

Each month, Small Business Lunch at Halls features a distinguished speaker from the business, civic or political arenas upstairs at Halls Chophouse with an imaginative three-course meal prepared by Executive Chef Adam Jakins.

Tickets are $31 per person plus tax and processing fee for the luncheon. Doors open at 11:45 a.m. and lunch is served promptly at noon. Limited seating provides an intimate experience with each speaker.

Click Here to Purchase Tickets

Halls Chophouse is located at 434 King Street in downtown Charleston. Convenient parking is available at the Visitors Center Garage on Ann Street between King and Meeting Streets.

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We are calling on all Charlestonians, far and wide to stand together in solidarity and take the Charleston pledge with us.

Charleston Pledge

I ______________ take the Charleston pledge today.  As part of my commitment to making the City of Charleston healthy, clean, harmonious and warm, I

  • Pledge to always use my turn signal when I am making a turn in my vehicle
  • Pledge to never toss a cigarette or ash from my car window while I am driving
  • Pledge to never take up the entire sidewalk while walking downtown and respecting those other walkers around me
  • Pledge to not stop driving in the middle of the road to take a picture of a house or carriage
  • Pledge to never drink and drive, so we can help reduce the number of driving fatalities and keep the roadways safe for everyone
  • Pledge to not verbally attack someone a social platform because they have an opinion or thought that differs from you
  • Pledge to accept everyone who lives here for who they are, regardless of where they were born
  • Pledge to keep our beaches and parks clean by removing everything we came in with and remove trash you may see
  • Pledge to walk only in the appropriate cross walks and not jaywalk causing potential dangers for drivers
  • Pledge to share the roads, respecting all bikers, walkers, rickshaws and carriages
  • Pledge to treat all members of the community with the same respect, whether they live on the East Side, Westside, North, French Quarter or West Ashley
  • Pledge to remember the small businesses that built this great city who are now fighting for their personal livelihood

If each of us takes this pledge, we can ensure a safe and happy future for ourselves, our children and generations to come.

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What:  10th Annual Chef’s Potluck

Where:  Middleton Place – 4300 Ashley River Road, Charleston, SC

When:  Sunday, April 30th, 4:00 PM – 7:00 PM

Cost:  $80.00 Memmbers / $100.00 Non-Members / Children 12 and under Free

One of the most popular fundraising events of the year, the 10th Annual Chef’s Potluck is set to once again take place at beautiful Middleton Place. Sixteen participating chefs will be paired with local farmers, fishermen and ranchers to bring attendees the freshest, local bites and sips the Lowcountry has to offer.

Enjoy live music from The High Divers, local libations, tastings from each chef and some of the most beautiful views at America’s oldest landscaped garden at Middleton Place. Tickets are non-refundable; event is rain or shine.

Local libations will be generously provided by Grassroots Wine Wholesalers, High Wire Distilling Co., Palmetto Brewing, and Tradesman Brewing Co..

2017 participating restaurants include: Butter Tapas, Caviar & Bananas, Cru Cafe, Cypress, Artisan Meat Share, Edmund’s Oast, EVO Pizzeria, FIG Charleston, The Ordinary, Glass Onion, High Cotton Charleston, The Macintosh, Oak SteakHouse, Middleton Place, Drawing Room, The Grocery, The Obstinate Daughter, Poogan’s Porch, The Lot

2017 participating farmers, producers and purveyors include:
Abundant Seafood, Bulls Bay Saltworks, Charleston Artisan Cheesehouse, Clammer Dave, Compost in My Shoe, Cordray Farms, Geechie Boy Mill, Gruber CSA Farm, Hickory Bluff Berry Farm, Holy City Farms, Jeremiah Farm & Goat Milk, Joseph Fields Farm, Keegan-Filion Farm, Limehouse Produce, Lowcountry Creamery, Middleton Place Organic Farm, Murray Heirlooms, Rosebank Farms, Spade and Clover Gardens

The 2017 Eat Local Month is presented by Limehouse Produce, and sponsored by Steen Enterprises, Drawing Room, Glass Onion, La Tela Pizzeria, Roper St. Francis Healthcare, Charleston City Paper, Charleston Magazine, Edible Charleston, Explore Charleston, Middleton Place, Grassroots Wine Wholesalers, Sperry Tents – Sail Cloth Tents, Tent Rentals, Event Rentals, Wedding Tents, and Nelson Printing – Direct Marketers of Charleston, SC.

Proceeds from this event benefit Lowcountry Local First’s Growing New Farmers Program which is currently taking applications for 2017’s class:


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By Mark A. Leon

“Love you” in case I die.  A phrase so modern; so true; so filled with the purity of a millennial on the run.

I heard that recently while watching some mindless, yet profound Netflix programming thinking about an earlier conversation about the challenges of relationships.  There is a phrase for journalists that sums it all up so nicely, “journalists are just novelists in a hurry.”  It got me thinking about why dating is so difficult here in the Lowcountry.

The Dilemma

We date in the sound bite world where immediate affirmation is the normal way of thinking.

After one date, do we:

  • Sleep together
  • Become official
  • Marry
  • Change our relationship status
  • Become text friends

It isn’t that simple.  Like a great wine, a great relationship must age and be given time to breath.

The Excuses

Often, we blame everything else instead of looking for the core root of the problem when a date goes sour or you just can’t find one.

  • “Online dating sucks”
  • “Girls are teases”
  • “Guys just want to get laid”
  • “There are so many more girls than guys that it sucks to be a guy in Charleston.”
  • “I hate putting the effort into a date if it most likely not even workout.”
  • “After I cyber stalked her, she seems a little crazy.”
  • “Their picture online is so not them.”
  • “All he/she wants to do is drink on the date.”

These phrases are like the wind blowing from town to town and finding new meaning with each interaction.  The strength of anything worthwhile will never be found in excuses, haste or shortcuts.  A great relationship must be treated with respect, nourished and given light to grow.

The Cultural Clash

As the population grows and evolves, Charleston is becoming a melting pot of new cultures, personalities and ways of thinking.  This shift is slowly creating an evolutionary shift in traditional Southern behavior.

Historically, women and men with traditional Southern upbringings went into dating with the premise of finding a life mate.  This belief system based on respect and conservative values holds significance today, but that shift is changing.

As the melting pot sizzles, the integration of Northerners and Southerners in traditional dating situations is destined to collide.

When the “go out on a few dates and get to know each other” meets the “you are not the right one for me so take care of yourself” passive brush off, the hostility will grow.

When the “I just want to have fun and fuck my way through this city,” meets the Southern belle that wants expensive food and drinks, doors opened for them and a kiss on the cheek at the end of the night, fires will spread.

How often have you heard the phrase, “men and women aren’t so different”?  It is built on truth, but there are other variables at play that we must not ignore.

Culture is a beast far more powerful than you and me.  West Coast thinking and East Coast thinking get along, but will never find a true happy medium.  Northern liberal aggressive behavior vs Southern conservative charms will always be at odds.

Idealistically, when two souls meet that exchange an energy that fuses together for a feeling of yearning and bliss, that union is forever.  That true rings true from China to Maine.

Yet, the Lowcountry offers a set of obstacles that must be understood, broken down and pieced back together to paint a picture pure and true.

We live in a day and age where opportunities are more abundant than ever before, where love can be found at every turn over a beer, in a dog park, or in a digital app.  Knowing what to do once you find it, is the key to any chance of success.

Go in with a grain of salt, listen to your date and be respectful of their moral fibers.

This will ease the pain if you aren’t the right fit.


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COLUMBIA, S.C. NCGS, Inc. (link is external), a clinical research organization (CRO) supporting the pharmaceutical industry, is expanding its Charleston County operations. The company is constructing a new corporate headquarters, which will bring $10 million of new capital investment and create 80 new jobs.

Founded in 1984, NCGS is a privately-held, international, full-service CRO which specializes in conducting and managing clinical trials. Focusing on complex areas of clinical development, such as oncology, infectious diseases and critical care, NCGS has worked on the approval or expanded approval of 34 drug, biologic and diagnostic products.

Currently located at 288 Meeting Street in Charleston, S.C., the company will be moving into a new corporate headquarters after completing renovations in the spring of 2017. The new headquarters will be located at 16 Charlotte Street in Charleston, S.C. Hiring for the new positions will begin immediately, and interested applicants should visit the company’s careers page online (link is external).

The Coordinating Council for Economic Development has approved job development credits related to this project.


“NCGS’ core mission is to help develop new drugs that improve our lives. This is an exciting time of unprecedented discovery in our industry, and NCGS is proud that our success will translate into growth for our beloved Lowcountry community. Our continued expansion and success, not only impacts new jobs, but furthers our philanthropic impact on the community.” –NCGS CEO Nancy C.G. Snowden

“The fact that the partnership between NCGS and our great state continues to result in growth and success for both parties is something to be proud of. We have one of the friendliest environments for business in the world, and we can’t wait to see what the future has in store for NCGS.” –Gov. Henry McMaster

“Today’s announcement reinforces an increasing trend – that South Carolina is ‘Just right’ for corporate headquarters. We’re excited to celebrate, not only this tremendous new investment from NCGS, but also the 80 new jobs to Charleston County.” –Secretary of Commerce Bobby Hitt

“NCGS’ expansion is continued proof that Charleston County provides a positive business climate and unparalleled resources to foster growth. The county council thanks NCGS for their endless commitment to our community.” –Charleston County Council Chairman Victor Rawl

“Congratulations to NCGS on the expansion of their downtown operations. Charleston is a great place to live, work and raise a family, and I look forward to welcoming NCGS to their new corporate headquarters this spring.” –Charleston Mayor John J. Tecklenburg

“We were excited to learn of the NCGS expansion, and to have the opportunity to help facilitate the move to their new corporate headquarters. Their growth supports a promising future for Charleston County in the life sciences sector.” –Charleston County Economic Development Director Steve Dykes


  • NCGS, Inc (link is external). is expanding its Charleston County operations.
  • $10 million investment to create 80 new jobs.
  • NCGS is a clinical research organization that specializes in conducting and managing clinical trials.
  • Located at 288 Meeting Street in Charleston, S.C., the company will be moving into its new corporate headquarters in the spring of 2017.
  • Hiring for the new positions will begin immediately, and interested applicants should visit the company’s careers page online (link is external).
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Photo Credit: Jonathan Boncek

What:  Free Yoga in the Park with King of Pops

When:  Every Tuesday, May 2 – September 26 – 6:15 PM – 7:00 PM (Bring your own mat)

Where:  Riverfront Park – 1001 Everglades Avenue, North Charleston

Cost:  Free

Join us at King of Pops – Charleston for a free yoga class #KOPYOGACHS at the beautiful Riverfront Park (1001 Everglades Ave North Charleston SC 29405). every Tuesday May 2nd – September 26th from 6:15-7pm. The class will be taught by the talented Beth Cosi, founder of Bendy Brewski Yoga. So grab your mat, a friend, and some money for pops after class and join us for this FREE community family friendly event!

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April 21, 2017, Charleston, SC — Midtown Productions is winding up their season with the beloved, classic musical, The Fantasticks, opening May 4 with performances through May 21. All shows will be at the beautiful Midtown Theatre — located in the new Duvall Center at 2816 Azalea Drive, just over the North Bridge in North Charleston.  The production will be an official presentation of the North Charleston ArtsFest, produced by the North Charleston Office of Cultural Arts.  

The Fantasticks! tells the magical tale of a boy, a girl, and their two fathers who try to keep them apart. The narrator, El Gallo, asks the audience to use their imagination and follow him into a world of moonlight and magic. The boy and the girl fall in love, grow apart and finally find their way back to each other after realizing the truth in El Gallo’s words that, “without a hurt, the heart is hollow.”  

The musical, now in its 57th year, is set to close its Broadway doors this summer, after playing an unprecedented 21,552 performances in New York.  Its the longest-running musical in the world with good reason: at the heart of its breathtaking poetry and subtle theatrical sophistication is a purity and simplicity that transcends cultural barriers. The result is a timeless fable of love that manages to be nostalgic and universal at the same time. Its the enchanting tale of young lovers who become disillusioned, only to discover a more mature, meaningful love, punctuated by a bountiful series of catchy, memorable songs, many of which have become classics: Try to Remember, Much More, Soon its Gonna Rain.

Directed by Ryan Ahlert, with Musical Direction by John O’Neill, performances will be accompanied by Ghadi Shayban and Chee-Hang See (Piano), and Holly Avesian (Harp). 

Sponsored in part by Duvall Events and The City of North Charleston, The Fantasticks! is also the featured musical theatre presentation of the 2017 North Charleston ArtsFest.
The Fantasticks! will be presented Thursdays through Saturdays at 7:30pm from May 4 through May 20. There will be one Sunday Matinee on May 21 at 3pm.  For more information or to purchase tickets, please visit our website:   www.

Tickets: Adults: $29; Seniors/Military: $25; Students and Teachers: $20
Discounts available for groups over

7:30 Performances: May 4, 5, 6, 11, 12, 13, 18,19, 20
3:00 Sunday Matinee on May 21

Tickets Online: – Walk-ups are Welcome!

Midtown Theatre @ Duvall Center — 2816 Azalea Drive – N. Charleston, SC
DIRECTIONS: (3 minutes from I-26, exit 216-B – Take first Right on Azalea, drive 1/3 mile – look for DUVALL on the left)

Midtown Productions is a 501(c)3, non-profit organization.  The company exists on ticket sales (35%), and Classes for children and adults (20%). Donations and sponsorships are appreciated and greatly needed in order to carry on our mission to bring the finest in theatre performance and education to the tri-county area of Charleston.  
MIDTOWN PRODUCTIONS is the recipient of 23 Theatre Charleston Awards in all categories for our productions of:  Always… Patsy Cline, Driving Miss Daisy, Pippin, 4000 Miles, Orphans, Shirley Valentine, Steel Magnolias & Tell Me On A Sunday,  
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Media Release:  Boat Building Company Adding 370 Jobs in South Carolina

COLUMBIA, S.C. (AP) — A company that makes fishing boats plans to expand its operations in South Carolina and hire another 370 employees.

The state commerce department said in a news release Thursday that Scout Boats plans to spend nearly $11 million on the expansion of its operations in Summerville.

The company plans to add several new models to its product line.

Scout Boats makes a variety of coastal fishing boats ranging from 17 feet to 53 feet in length.

A new facility is designed to accommodate a new 53-foot luxury yacht model.

About Scout Boats

Scout Boats was founded in 1989 and is headquartered in Summerville, South Carolina.

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Creamy Wheat Berry Hot Cereal


  • 2 cups hard red winter-wheat berries (see Tips)
  • 7 cups cold water
  • 1 tsp salt
  • 1 1/4 cups old-fashioned rolled oats
  • 1/2 cup raisins
  • 2 cups nonfat milk or reduced-fat soymilk
  • 1/8 tsp salt
  • 1 1/4 cups Cooked Wheat Berries
  • 2 tsp brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup slivered almonds, toasted (see Tips)


  • To prepare the wheat berries: Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. (Makes about 4 1/2 cups.)
  • To prepare the hot cereal: Place oats, raisins, milk (or soymilk) and salt in a large, microwave-safe bowl. (No microwave? See Stovetop Variation.) Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in 1 1/4 cups cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in brown sugar and cinnamon. Sprinkle with toasted almonds and serve. (Refrigerate or freeze leftover wheat berries.)

Tips and Notes:

  • Make-Ahead Tip: Cover and refrigerate the cooked wheat berries (Step 1) for up to 2 days or freeze airtight for up to 1 month.
  • Look for wheat berries in natural-foods markets in bulk or other near whole grains. Contrary to popular belief, they do not require an overnight soak before cooking. Simply boiling them for 1 hour soften the kernels and produces their characteristically chewy texture.
  • Toast slivered almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Red Pepper and Goat Cheese Frittata


  • 8 eggs
  • 2 tbsp finely chopped fresh oregano
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 tbsp extra-virgin olive oil
  • 1 cup sliced red bell pepper
  • 1 bunch scallions, trimmed and sliced
  • 1/2 cup crumbled goat cheese


  • Position rack in upper third of oven; preheat broiler.
  • Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
  • Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

Tips and Tricks

Make-Ahead Tip: Let cool, cover and refrigerate for up to 1 day; serve cold.

Black Bean & Chipotle Tostadas with Creme Fraiche


  • 8 5- to 6-inch corn tortillas
  • * Canola oil cooking spray
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup sliced garlic
  • 2 cups cooked or canned, rinsed black beans, (see Tip)
  • 1/2 cup water
  • 1/2 tsp salt, divided
  • 1/4 tsp ground chipotle pepper, plus more for garnish
  • 6 large eggs
  • 2 large egg whites
  • 1/4 cup low-fat milk
  • 1/4 cup finely chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 3 tbsp crème fraîche, or sour cream


  • Position racks in upper and lower thirds of oven; preheat to 375°F.
  • Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
  • Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until just beginning to brown, about 1 minute. Add beans, water and 1/4 teaspoon each salt and chipotle. Mash the mixture with a potato masher or large fork to the consistency of a chunky puree. Cover to keep warm and set aside.
  • Beat eggs, egg whites and milk in a large bowl. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add the egg mixture and the remaining 1/4 teaspoon salt and cook, folding and stirring frequently with a heatproof rubber spatula, until almost set, 2 to 3 minutes.
  • To assemble tostadas, spread each tortilla with about 1/4 cup bean mixture. Top each with 1/4 cup scrambled eggs and sprinkle with chipotle pepper, if desired. Serve garnished with onion, cilantro and a small dollop of crème fraîche (or sour cream).

Tips and Notes:

  • Tip: To cook beans from scratch
  • 1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours.
  • 2. Drain the beans and place in a large pot and add enough cold water to cover them by 2 inches. Bring to a boil, skimming off any debris that rises to the surface. Reduce the heat to low and simmer gently, stirring occasionally, until the beans are tender, 1 to 2 hours (cooking time will vary with the type and age of the bean). When the beans are nearly soft, stir in 1-1 1/2 teaspoons salt, to taste. Makes about 6 cups. Refrigerate leftover beans (in the cooking liquid) for up to 4 days or freeze for up to 3 months.

Crispy P0tatoes with Green Beans and Eggs


  • 1 cup fresh or cooked green beans, cut into 1-inch pieces
  • 2 tbsp extra-virgin olive oil
  • 2 lbs boiling potatoes, peeled and cut into 1/2-inch dice, or 5 cups diced cooked potatoes
  • 2 cloves garlic, minced
  • 1/8 tsp crushed red pepper
  • 1/2 tsp salt
  • * Freshly ground pepper, to taste
  • 4 large eggs
  • * Pinch of paprika, (optional)


  • If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and refresh under cold running water.
  • Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15 to 20 minutes for raw potatoes, 10 to 12 minutes for cooked. Stir in the green beans, garlic, crushed red pepper, salt and pepper.
  • Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.

Mango Coconut Green Smoothie


  • 1/2 cup coconut water
  • 1/3 cup low-fat cottage cheese
  • 1 cup chopped kale
  • 1 cup frozen banana slices (about 1 medium banana)
  • 1/2 cup frozen mango
  • 1 tbsp flaxseed or flaxmeal
  • 1-2 tsp pure maple syrup or honey (optional)


Add coconut water and cottage cheese to a blender, then add kale, banana, mango, flaxseed (or meal) and sweetener (if using); blend until smooth.

Gingerbread Pancakes


  • 1 1/2 cups white whole-wheat flour (see Tips)
  • 2 tsp baking powder
  • 1 1/4 tsp pumpkin pie spice
  • 1 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1 1/2 cups buttermilk (see Tips)
  • 1/2 cup unsweetened applesauce
  • 2 tbsp canola oil
  • 2 tbsp molasses
  • 1 tbsp sugar
  • 1 tsp vanilla extract


  • Whisk flour, baking powder, pumpkin pie spice, ginger, baking soda and salt in a large bowl. Whisk egg, buttermilk, applesauce, oil, molasses, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.
  • Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
  • Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Tips and Notes:

  • Make-Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
  • White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
  • No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.

Recipes Provided by Zipongo

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