Prep 15 mins
Cook 20 mins
I make over 70 different kinds of pancakes,(all my own recipes!), these are one of my favorites! You can omit the raisins if you don't like them, but I really like them in there!
- In large bowl, whisk flour, baking powder, cinnamon, salt, ginger, nutmeg, cloves and baking soda.
- In medium-sized bowl, whisk egg until fluffy.
- Whisk into the egg, the milk, molasses, melted butter and vanilla.
- Stir in raisins.
- Pour wet ingredients over dry and fold until all is moistened but batter is still lumpy.
- Scoop batter,(I use a 1/3 cup measuring cup for easy pouring), onto hot non-stick griddle over medium-low heat and cook/bake pancakes until brown on both sides, turning once.
- Serve with softened butter and warm maple syrup.
- Makes 10 pancakes.
- *These pancakes are a bit delicate, DO NOT try to turn them over too soon, or make them too big, lol. You’ll end up with a mess! Turn them when edges are dry and bubbles stop forming on the top.
- **These are a deep, dark, rich brown color and taste just like gingerbread!
These were wonderful and tasty!! The batter was difficult in the pan, but it was worth the effort. I didn't have but 1/4 cup of molasses, so I substituted 3 T. brown sugar and then another 1 T. of milk. It still was wonderful! Thank you!
i'm only giving four stars because of the difficulty of the batter. it was very thick which made them hard to flip. but the taste was 5 star awesome. &even though they looked really ugly when the were done (who said food actually had to look beautiful?!), i'd definitely make them again. worth the effort.