Blueberry Gingerbread Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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These berry-studded flapjacks are terrific topped with sweet butter and maple syrup and accompanied by bacon, ham or sausages. Big fans of molasses will want to pour a little extra over the pancakes. Ingredients:
2 cups unbleached all purpose flour |
1 1/2 teaspoons baking powder |
1 1/4 teaspoons ground ginger |
3/4 teaspoon pumpkin pie spice |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup mild-flavored (light) molasses |
3/4 cup buttermilk |
2 large eggs |
3 tablespoons vegetable oil |
2 cups fresh blueberries or frozen (unthawed) |
additional vegetable oil |
Directions:
1. Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries.
2. Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch.
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