Blueberry Gingerbread Pancakes

By Mother

These berry-studded flapjacks are terrific topped with sweet butter and maple syrup and accompanied by bacon, ham or sausages. Big fans of molasses will want to pour a little extra over the pancakes.

Ingredients

• 2 cups unbleached all purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup mild-flavored (light) molasses
• 3/4 cup buttermilk
• 2 large eggs
• 3 tablespoons vegetable oil
• 2 cups fresh blueberries or frozen (unthawed)

Preparation

Step 1

Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries.

Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch.