Ina's Gingerbread Pancakes
www.breakfastqueen.com
Ingredients:
Yield: 20 (3 inch) pancakes
1 cup flour
1/2 cup each sugar, potato starch* see note at bottom
1/4 cup whole wheat flour
1 tsp. each baking soda, ground ginger, ground cloves, dry mustard
1/4 tsp. pumpkin pie spice
1/2 tsp. salt
2 cups buttermilk
1/2 cup sour cream
2 eggs
1/4 cup vegetable oil
2 Tbsp. molasses
*You can find potato starch in a box in the Jewish Food Section of your supermarket. It might also be in the natural food area.
Directions:
www.breakfastqueen.com
Ingredients:
Yield: 20 (3 inch) pancakes
1 cup flour
1/2 cup each sugar, potato starch* see note at bottom
1/4 cup whole wheat flour
1 tsp. each baking soda, ground ginger, ground cloves, dry mustard
1/4 tsp. pumpkin pie spice
1/2 tsp. salt
2 cups buttermilk
1/2 cup sour cream
2 eggs
1/4 cup vegetable oil
2 Tbsp. molasses
*You can find potato starch in a box in the Jewish Food Section of your supermarket. It might also be in the natural food area.
Directions:
- Sift all dry ingredients together in a large mixing bowl and stir until well blended.
- Combine all wet ingredients and mix until well blended. Stir into flour mixture and blend well without over mixing.
- Heat oiled griddle or skillet over medium-high heat. Heat the oven to 200 degrees.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles appear on the tops - about 3 minutes.
- Turn over and cook about 1 minute more.
- Place pancakes, uncovered, on a oven-safe platter in the oven until all pancakes are made.