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Gingerbread Pancakes
1 cup - flour
1/3 cup - Brown sugar
1-1/2 tsp. - Baking powder
1/4 tsp. - Baking soda
2 tsp. - Ginger
1/2 tsp. - Cinnamon
1/2 tsp. - Dry mustard
Pinch - Ground cloves
Pinch - Nutmeg, freshly grated
1/4 tsp. - Salt
3/4 cup - Sour cream
1/2 cup - Milk
4 T - Unsalted butter, melted and cooled
2 T - Molasses
1 - Egg, large

Vanilla ice cream (you pick your dose)
  Heat a griddle

Whisk together all dry ingredients; making sure brown sugar does not clump. In another bowl, whisk together all the remaining ingredients
except ice cream. Pour liquid ingredients over dry, and mix gently with a whisk.

Grease the griddle, if necessary. Spoon ¼ cup batter onto griddle for each pancake, allowing space for spreading. Lightly press batter into
rounds with a spatula. Cook until undersides are very brown and tops are lightly speckled with bubbles. Flip pancakes over, and cook until
undersides are light brown.

Serve hot, topped with ice cream.

This one is from Nancy (far right).

Makes about 12 medium-sized





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