During the busy work week I try to squeeze in a breakfast that I can eat out of hand so when the weekend rolls around, if I have the energy, I like to make up a stack of pancakes or waffles.  I usually double pancake/waffle recipes so I can stash some in the freezer allowing me to have Toaster Waffles or Pancakes any day of the week!

We are finally getting some Fall-like weather here so I was craving something pumpkin-y but, bah, all my pumpkin is frozen….Gingerbread invokes all those lovely Fall feelings, too! And it makes the house smell absolutely wonderful!

3 cups  (750 ml) Flour
2  teaspoons (10 ml)  Baking Powder
1/2teaspoons (2.5 ml)  Baking Soda
1/2 teaspoon  (2.5 ml)  Salt
2  Tablespoons (30 ml)  Brown Sugar
2 teaspoon (10 ml)  Ground Cinnamon
1  teaspoon (5 ml)  Ground Ginger

2 large Eggs, lightly beaten
2 teaspoons (10 ml)  Vanilla
1/2 cup (125 ml) Molasses
1/3 cup  (75 ml) Butter, melted, cooled slightly (2.5 oz Butter* )
2 1/2 cups  (725 ml) Milk – I use Almond Milk – ** or to desired consistency

Preheat Griddle to 350F (175C)

In large mixing bowl whisk together flour, baking powder, baking soda, salt, brown sugar, cinnamon and ginger.
In small mixing bowl combine beaten eggs, vanilla, molasses, melted butter and milk.
Pour liquid ingredients, all an once, into dry ingredients and stir just until all the flour mixture is moistened; a few small lumps are okay.
Lightly spray griddle with vegetable oil.
Drop 6 ladlefuls of batter, evenly spaced, onto griddle.
Cook until bubbles form and the edges are dry.
Flip and continue cooking until golden brown.
Remove cooked pancakes to serving platter.  ( if I am not serving them straight away I place them on a wire rack in a  low oven  175F {80C] until ready to serve. )
Repeat with remaining batter.
Serve with a dollop of Plain Greek Yogurt,  lightly sweetened with a splash of vanilla,  a pinch of cinnamon and a bit of powdered sugar.

Yield: 15 – 18 medium sized Pancakes

* I hate packing butter into measuring spoons or measuring cups; I prefer to weigh it on my kitchen scale!

** Sometimes I add a little more Almond Milk, sometimes a little less; you want a thickish batter…too runny and you will get flat pancakes…too thick and they won’t be cooked through when they are a lovely golden brown.