My Top Picks Winter Favorites

Gingerbread Pancakes

First made Christmas 2005, now a holiday favorite

Ingredients

  • 2 c. all-purpose unbleached white flour
  • 2 Tbls. white sugar
  • 2 t. baking powder
  • 2 t. ground ginger
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 t. ground cinnamon
  • Pinch of cloves
  • 2 c. low-fat buttermilk (see note)
  • 2 eggs
  • 4 Tbls. molasses
  • 2 Tbls. canola oil
  • Maple or breakfast syrup

Instructions

In a bowl, combine flour, sugar, baking powder, baking soda, ginger, salt cinnamon and cloves.

Combine buttermilk, egg, molasses and oil; add dry ingredients and mix well.

Pour batter by 1/4 cupful’s onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

NOTE: Serve with syrup.

To make buttermilk if you don’t have it on hand, add 1 tablespoon white vinegar to 1 cup of milk (or dairy-free milk). Let stand 15 minutes.