Thursday, June 24, 2010

Gingerbread Pancakes (from BHG)

I checked out a cookbook from the library called "Pancakes and Toppings" that was published by Better Homes and Gardens in 1996. I love the recipes so much that I purchased a used copy of the book. Alyssa and I made these pancakes for breakfast this morning with the Lemon Syrup. We all loved this breakfast!

2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
2 eggs, slightly beaten
1 ¼ cups buttermilk
1/3 cup molasses
1/3 cup water
3 tablespoons vegetable oil

In a mixing bowl, combine flour, cinnamon, ginger nutmeg, baking powder, baking soda, and salt. In another mixing bowl combine eggs, buttermilk, molasses, water, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.

Heat lightly greased griddle over medium pancake. For each pancake, pour about ¼ cup batter on the hot griddle. Spread batter into a circle about 4 inches in diameter.

Cook over medium heat until pancakes are golden brown, turning to cool second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300°F oven. If desired, serve with Lemon Syrup.

Makes 16 pancakes.

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