Thursday, December 15, 2016

Gingerbread Pancakes

1⅓ C flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp ginger
1/4 tsp baking soda
Dash salt
1 egg
1½ C milk
1/4 C molasses
1 T canola oil
Oil for frying pancakes

Combine dry ingredients in a mixing bowl. In another bowl, beat egg, milk, molasses and oil. Add milk mixture to dry mixture and stir just until combined. The batter should be slightly lumpy. Using a ¼-cup measure or ladle, drop batter onto a hot and lightly greased skillet or griddle. When bubbles form on the surface of the pancakes, turn over and cook until edges are golden. Serve immediately.
Yield: 17 or 18 pancakes

Hint: These are delicious garnished with whipped cream and/or strawberries.

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