Email to Linda Carnation      

Gingerbread Pancakes #2

Source of Recipe

from homefires hearth newsletter reader


List of Ingredients

Gingerbread Pancakes #2

1 1/2 C. All-purpose Flour
3 T. Baking Powder
3/4 t. Ground Ginger
1/2 t. Ground Cinnamon
1/4 t. Ground Cloves
1/4 C. Ground Hazelnuts (optional)
1 1/2 C. Milk
2 T. Chocolate Syrup
3 Egg Whites
3 T. Dark Molasses
2 T. Canola Oil

In a large mixing bowl, combine flour, baking powder,
ginger, cinnamon, cloves, and hazelnuts (if desired)
until well blended.

In a medium bowl whisk together milk, chocolate
syrup, egg whites and molasses. Make a well in
the dry ingredients and pour the wet ingredients
into it. Stir just enough to moisten; batter will be lumpy.

Heat a thick, nonstick griddle or frying pan over
medium heat. Spread 1 1/2 teaspoons canola oil over
the bottom of the pan. Pour batter on to the griddle,
using 1/4 cup for each pancake (spread out a little
with the back of a spoon because the batter is thick).
Cook until lightly brown on both sides and serve hot.
Serves 5 (3 pancakes each)


Recipe