Gingerbread Pancakes

Serves: 4 (12 pancakes)

Ingredients:

-1 ½ cups flour

-2 tsp. baking powder

-1/2 tsp. baking soda

-1/2 tsp. salt

-2 tsp. ground ginger

-2 tsp. cinnamon

-1 tsp. ground cloves

-2 eggs

-1/4 cup brown sugar

-1 cup buttermilk

-2 Tbs. molasses

-4 Tbs. unsalted butter,

  melted and cooled

-Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves into a bowl. Put the eggs and brown sugar into a second bowl and beat well with a wire whisk. Beat in the buttermilk, molasses, cooled melted butter, and ½ cup water. Add the flour mixture and beat once or twice until almost smooth. Don’t overwork the mixture-remember lumps are good.

-Heat the prepared griddle or skillet over medium heat. Reduce the heat. Pour about 2 Tbs. of batter into the pan, spread with the back of a spoon, and cook in batches of 3-4 for 1 minute over low heat, until small bubbles begin to appear on the surface and the underside is golden brown. Turn them over and cook the other side for 1 minute. Transfer to a plate and keep them warm in a low oven while you cook the remainder.