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Gingerbread
Pancakes |
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Ingredients
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) |
Instructions
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
pancakes.
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