Gingerbread Pancakes

By cheeserohan

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg or 1/8 teaspoon ground cloves
• 2 eggs, lightly beaten
• 1 1/2 cups buttermilk
• 1/3 cup mild flavored molasses
• 3 tablespoons vegetable oil
• butter (optional)
• 1 medium Gala, Fuji or Golden Delicious apple, cored and cut crosswise into paper-thin slices
• maple syrup, warmed

Preparation

Step 1

1. In a large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger, cinnamon, baking soda, salt and nutmeg. Make a wall in the chanter of the flour mixture.

2. In a medium bowl, whisk eggs, buttermilk, molasses and oil. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

3. Heat a lightly greased griddle or heavy skillet over medium heat. For standard-size pancakes, spoon about 1/4 cup batter onto hot griddle. Spread batter, if necessary. For dollar-size pancakes, use about 2 Tablespoons batter. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown. Flip pancakes when the pancake surfaces are bubbly and edges are slightly dry.

4. Serve immediately. (0r keep warm in a loosely covered ovenproof dish in a 200F oven.) If you like, top pancakes with butter. Garnish with apple slices and serve with maple syrup.