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Gingerbread Pancakes
Cook: 4 mins per batch
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg or 1/8 teaspoon ground cloves
- 2 eggs, lightly beaten
- 1 1/2 cups buttermilk
- 1/3 cup mild-flavored molasses
- 3 tablespoons vegetable oil
- Butter (optional)
- Pure maple syrup
- 1 medium Gala, Fuji or Golden Delicious apple, cored and sliced crosswise into paper-thin slices
Directions
1. In a large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger, cinnamon, baking soda, salt and nutmeg. Make a well in the center of the flour mixture.
2. In a medium bowl, whisk together egg, buttermilk, molasses and oil. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Heat a lightly greased griddle or heavy skillet over medium heat. For standard-size pancakes, spoon about 1/4 cup batter onto hot griddle. Spread batter, if necessary. For dollar-size pancakes, use about 2 tablespoons batter. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown. Turn over when pancake surfaces are bubbly and edges are slightly dry.
4. Serve immediately. (Or keep warm in a loosely covered ovenproof dish in a 200 degree F oven.) If you like, top pancakes with butter. Serve with warm maple syrup. Garnish with apple slices. Makes 16 standard-size pancakes or 32 mini pancakes.
