Gingerbread Pancakes

We always have these on Christmas morning. They’re a family favorite and the smells and flavor are perfect for the holidays.

1 C. flour
1 t. baking powder
1/2 t. salt
1/2 t. cinnamon
2 T. molasses
1 C. buttermilk (or 1/2 C. buttermilk and 1/2 C. egg nog)
1 T. sugar
1 t. ground ginger
1/2 t. baking soda
Dash of cloves
1 t. vegetable oil
1 egg lightly beaten

In a large bowl, combine all dry ingredients. In a small bowl, whisk molasses, oil, buttermilk and egg. Slowly pour liquid mixture into flour mixture and stir until smooth. Lightly grease a griddle. Over medium heat, drip 1 T. batter onto griddle. Cook until golden brown and flip to cook the other side.

Make a double batch if you have guests. We usually top them with butter and powdered sugar.

From the kitchen of: Laurie Neader

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