The Eaten Path

Ina's Gingerbread Pancakes


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.

  1. Sift all dry ingredients together in a large mixing bowl and stir until well blended.
  2. Combine all wet ingredients and mix until well blended. Stir into flour mixture and blend well without over mixing.
  3. Heat oiled griddle or skillet over medium-high heat. Heat the oven to 200 degrees.
  4. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles appear on the tops - about 3 minutes.
  5. Turn over and cook about 1 minute more.
  6. Place pancakes, uncovered, on a oven-safe platter in the oven until all pancakes are made.

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