Gingerbread Pancakes
So good on a cold morning! I love gingerbread! Serve with maple syrup, or just a sprinkling of powdered sugar and a squeeze of lemon, or to make it real authentic, lingonberry preserves!
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READY IN: 30mins
YIELD: 12 pancakes
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups flour
- 1teaspoon baking powder
- 1⁄4teaspoon baking soda
- 1⁄4teaspoon salt
- 1⁄2teaspoon ginger
- 1teaspoon cinnamon
- 1
- 1 1⁄4cups milk
- 1⁄4cup molasses
- 3tablespoons vegetable oil
- lingonberry preserves (optional)
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DIRECTIONS
- In a small bowl, stir together flour, baking powder, soda, salt, ginger and cinnamon. Set aside.
- In large bowl, beat together egg and milk.
- Stir in molasses, then oil.
- Add flour mixture and stir just until combined.
- Pour a quarter cup of batter per pancake onto griddle.
- Cook on first side until puffed, full of bubbles and dry looking around edges.
- Turn and cook until second side is browned.
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