Gingerbread Pancakes

This recipe yields about 20 pancakes. You can keep finished pancakes warm in a 200 degrees F oven while cooking the rest.

SERVINGS
6

INGREDIENTS
2/3 cup unbleached white flour
2/3 cup whole wheat flour
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large whole egg
1 cup buttermilk
1/2 cup molasses
1/3 cup apple butter
1 tablespoon canola oil

PREPARATIONS
1. In a large bowl, whisk together the flours, ginger, cinnamon, baking powder, baking soda and salt.

2. In another bowl, whisk together the egg, buttermilk, molasses, apple butter and oil until smooth.

3. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.

4. Heat a large nonstick skillet over medium heat.

5. Spoon about 1/4 cup batter for each pancake onto the pan and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2 minutes. Keep warm in the oven. Serve hot.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 248
Total Fat: 4 g
Cholesterol: 37 mg
Sodium: 348 mg
Carbohydrates: 49 g
Protein: 6 g

Originally published in

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