Christmas Gingerbread Pancakes

Wonderful for a Christmas morning brunch, don't wait until the holidays to make these they are wonderful at anytime ---adjust the amount of sugar to suit taste, I strongly suggest for this and for any pancake recipe to allow the batter to sit in the refrigerator for at least a few hours this will improve the texture of the pancakes --- these are wonderful served with orange marmalade :)

• Ready In: 10 mins
• Yields: 10 pancakes

Ingredients

• 1  cup all-purpose flour
• 2 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  tablespoon cinnamon
• 1⁄2 teaspoon ginger powder
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon clove
• 1  large egg, beaten
• 1  cup buttermilk
• 2  tablespoons sugar (increase for more for a sweeter pancake)
• 1  tablespoon molasses
• 6  tablespoons  melted butter (or use half of each) or 6  tablespoons  vegetable oil (or use half of each)
•  marmalade or   pancake syrup

Directions

1. In a large bowl combine first 8 dry ingredients.
2. In another small bowl whisk together the egg with buttermilk, sugar, molasses, and melted butter until very well combined; add to the flour mixture and mix lightly until just until moistened (a few small lumps in the mixture is okay, do not overmix).
3. At this point you may refrigerate for a few hours until ready to use.
4. Grease a griddle, then drop about 1/4-cup batter for each pancake into the pan.
5. Cook the pancakes until the tops are covered with bubbles and the edges looked cooked.
6. Turn and cook the other side.
7. Serve with marmalade.