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Gingerbread Pancakes




Source of Recipe


Posted by Annie at the ths.com Cooking Exchange Forum.


Recipe Introduction


Annie’s comments: I like mine with maple syrup and a sprinkle of chopped pecans; my daughter likes them with honey.


List of Ingredients




1-1/2 cups unbleached all-purpose flour
1-1/2 tsp. baking powder
2 Tblsp. sugar
1/4 tsp. salt
1-1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
Pinch of ground cloves
1-1/2 cups whole or lowfat milk
1 large egg
1/4 cup unsalted butter, melted and cooled
3 Tblsp. dark (not light or blackstrap) molasses
Nonstick cooking spray


Recipe



1. Stir together the flour, baking powder, sugar, salt, ginger, cinnamon, and cloves in a large mixing bowl.
2. Measure the milk into a large glass measuring cup. Crack the egg into the cup and beat lightly with a fork to break up the egg. Stir in the cooled melted butter and molasses.
3. Pour the liquid ingredients into the mixing bowl and stir with a wooden spoon until the dry ingredients are moistened. Don’t worry if there are some small lumps.
4. Heat the griddle and spray with cooking spray.
5. Pour some of the batter on to the griddle (about 1/4 cup per pancake). Cook the pancakes until they are golden brown. Serve immediately with maple syrup or Apple Cider Syrup or keep them warm in a preheated 200F degree oven on a platter loosely covered with aluminum foil. Repeat with the remaining batter, spraying the cooking surface with more cooking spray before beginning each new batch. Serves 4.