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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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So good on a cold morning! I love gingerbread! Serve with maple syrup, or just a sprinkling of powdered sugar and a squeeze of lemon, or to make it real authentic, lingonberry preserves! Ingredients:
1 1/2 cups flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 teaspoon ginger |
1 teaspoon cinnamon |
1 egg |
1 1/4 cups milk |
1/4 cup molasses |
3 tablespoons vegetable oil |
lingonberry preserves (optional) |
Directions:
1. In a small bowl, stir together flour, baking powder, soda, salt, ginger and cinnamon. Set aside.
2. In large bowl, beat together egg and milk.
3. Stir in molasses, then oil.
4. Add flour mixture and stir just until combined.
5. Pour a quarter cup of batter per pancake onto griddle.
6. Cook on first side until puffed, full of bubbles and dry looking around edges.
7. Turn and cook until second side is browned.
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