PANCAKES - GINGERBREAD

By akselden

Ingredients

• 1 3/4 C. all purpose flour
• 3 T. sugar
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground ginger
• 1/2 tsp. salt
• 1 C. buttermilk
• 1/2 C. molasses
• 2 eggs
• 2 T. butter or margarine, melted
• Whipped cream
• Sweetened fresh fruit

Details

Servings 15

Preparation

Step 1

1. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, ginger and salt.

2. In another bowl, combine the buttermilk, molasses, eggs and melted butter or margarine. Stir into dry ingredients, beating till nearly smooth.

3. For each standard-size pancake, pour about 1/4 C. batter onto a hot lightly greased griddle or heavy skillet. Or use about 1 T. batter for each dollar-size pancake. Cook over medium-low heat for about 1 1/2 minutes per side till pancakes are golden. Turn to cook second sides when pancakes have bubbly surfaces and slightly dry edges. The pancakes brown quickly, so cook over medium low heat.

4. Serve warm with whipped cream and fruit. Makes 15 standard-size pancakes or about 36 dollar-size pancakes.