Gingerbread Pancakes

2½ cups all-purpose flour
5 teaspoons baking powder
1½ teaspoons salt
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ginger
¼ cup molasses
2 cups milk
2 eggs, lightly beaten
6 tablespoons butter, melted

Sift together flour, baking powder, salt, soda, and spices. In a separate bowl combine molasses, milk, and eggs, stirring to blend. Stir in melted butter. Add molasses mixture to dry ingredients. Stir only until moistened. Cook on a hot griddle, using ¼ cup of batter for each pancake. Serves 8 picky eaters or 4 members of my family. Very rich so have plenty of coffee on hand.

Comments

[Allan]

I'd think that would only be enough for two Courtneys. And then only if you served bacon with them.

[Mike]

Probably so.

[Beverly]

YUM! Those sound wonderful! Just wondering if you top with maple syrup or something else.

[Mike]

Maple syrup!

[physics geek]

Interesting. I use molasses in my gingerbread waffles, but had never thought of doing the same thing for pancakes. Then again, I'm not a morning person, so my brain isn't really functional at breakfast time.

[Julie]

I made these and they came out really good. I added an extra 1/2 cup of milk (to make it 2 1/2 cups of milk) because I don't like them thick, they were still really fluffy.

I also added a tablespoon of vanilla because I believe all pancakes need vanilla.

I also added a 1/4 cup of brown sugar because we don't put syrup on our pancakes. Just some sliced bananas or fresh fruit.

O, and I also used whole wheat flour (probably why I needed more milk) and next time I am going to try Canola oil instead of butter - to get rid of all that yummy saturated fat.

These were delicious - with a few adjustments for our lifestyle. Thanks for posting this recipie -- the recipes I found in the usual places were terrible and complicated!

Julie