Gingerbread Pancakes
Source of Recipe
Aunt Saunny
3 cups of all-purpose flour
6 tablespoons of baking powder
3 teaspoons of unsweetened cocoa powder
1 1/2 teaspoons of ground ginger
3/4 teaspoon of ground cinnamon
3/4 teaspoon of ground cloves
6 tablespoons of ground hazelnuts
3 cups of milk
6 egg whites
6 tablespoons of dark molasses
6 tablespoons of vegetable oil
In a large bowl sift together the flour, baking powder, cocoa,ginger, cinnamon and cloves; stir in hazelnuts. Set aside. In a medium bowl whisk together milk, egg whites and molasses. Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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