Gingerbread Pancakes

Gingerbread Pancakes  

  

            

       Ingredients

 3/4 cup all-purpose flour 

 1/4 cup whole-wheat flour 

 3 tablespoons dark brown sugar 

 1 teaspoon baking powder 

 1 teaspoon baking soda 

 1 teaspoon ground cinnamon 

 1/2 teaspoon ground ginger 

 1/4 teaspoon salt 

 1/8 teaspoon freshly grated nutmeg 

 1/8 teaspoon ground cloves

 1 cup buttermilk, shaken 

 1 large egg 

 1 tablespoon molasses 

 1/2 tablespoon unsalted butter, melted and cooled

 Butter for the griddle                   

 Directions

 1. In a medium mixing bowl, mix together the flours, sugar, 

baking powder, baking soda, cinnamon, ginger, salt, nutmeg, and cloves.

 2. In a small mixing bowl, add buttermilk, egg, molasses, and 

melted butter and beat until combined. 

 3. Add the wet ingredients to the dry ingredients and mix until just 

combined. The batter should have some small to medium lumps.

 4. Spray the skillet with cooking spray, add the steak, and cook for 

about 1 minute, or until barely con top of the peppers. 

 5. Wipe out the skillet, spray with cooking spray, and add the eggs. 

Cook, stirring gently for 3 to 4 minutes, or until the eggs are set. Add 

the vegetables and stir gently to combine all ingredients.

 6. Preheat your griddle on medium heat and brush with 1 1/2 teaspoons

 of butter. Using about 1/4-cup of batter per pancake, scoop the batter

 onto the warm griddle. 

 7. Cook for 2 to 3 minutes until small bubbles form on the surface of 

the pancakes, and then flip. Cook till golden brown.