Ingredients
The following ingredients have 4 Servings
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- 1 teaspoon granulated sugar (optional, for sweeter pancakes)
- 1/4 teaspoon salt
- 2 tablespoons molasses, unsulphured
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- vegetable oil or cooking spray
Instruction
- In a large mixing bowl, whisk together flour, baking powder, ginger, cinnamon, allspice, sugar (if adding), and salt.
- In a medium mixing bowl, whisk together molasses, milk, egg, butter, and vanilla.
- Add the wet ingredients to the dry ingredients and whisk until just combined (the batter will be slightly lumpy). Do not over mix. If the batter is too thick, add up to 1/4 cup more milk.
- Spray a large frying pan or griddle with cooking spray, or dampen a paper towel with vegetable oil and rub on top of the pan. Heat the pan over medium-low heat and add pancake batter using a 1/4 measuring cup. Pour as many that will fit in your pan or griddle (I fit 3 in my 10-inch skillet).
- Cook for 1-2 minutes until small bubbles begin to form on the surface, the edges have set, and the bottom of the pancake starts browning. Flip the pancake over and cook for another 1-2 minutes until the other side has also browned.
- Remove the pancakes from the pan and set aside on a plate. Repeat in a few batches until until all the batter is used up.
- Stack the pancakes and top with maple syrup, butter, and/or whipped cream with sprinkles.