Prep 10 mins
Cook 20 mins
This is from Family Fun magazine. The whole family likes 'em! They're not overpoweringly gingery - just the right amount of spice.
- 1 cup flour, plus
- 2 tablespoons flour
- 1⁄3 cup fine yellow cornmeal
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon salt
- 2 large eggs
- 3⁄4 cup sour cream (will try plain yogurt next time)
- 3⁄4 cup milk
- 1⁄4 cup vegetable oil
- 1 1⁄2 teaspoons molasses
- 1⁄2 teaspoon vanilla extract
- fresh applesauce (optional)
- Sift the flour, cornmeal, baking powder, baking soda, spices and salt in a large bowl.
- Set aside.
- In a separate bowl, whisk the eggs until frothy, then whisk in the sour cream, milk, oil, molasses and vanilla extract.
- Make a well in the dry ingredients and add the liquid, whisking the batter just until smooth.
- Set aside for 5 minutes.
- Ladle batter (1/3 c per pancake) into hot, heavy skillet or griddle coated with cooking spray.
- Cook about 2 minutes or until bubbles start popping around the edge of the pancake.
- Flip and cook another 1 1/2 mins until done.
- Serve immediately with soft butter, warm maple syrup and fresh applesauce.
This is a total keeper! These are the best pancakes we've ever had! I just tried them to get rid of some of my milk, sour cream and cornmeal - I am SO glad I did! We will make these again and again and again. I'm sending the recipe to everyone in my immediate family.
This recipe is amazing! I made this exactly as stated and the pancakes came out nice and thick, and so tasty. If you like gingerbread, you will love these. Thanks for sharing this recipe!
My kids enjoyed these pancakes so much that we ate them three days in a row! A delicious change from traditional pancakes. Thanks Amy020.