![\"gingerbread](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/DSC04168-1024x768.jpg\")
<\/a>3 cups \u00a0(750 ml) Flour
\n2 \u00a0teaspoons (10 ml) \u00a0Baking Powder
\n1\/2teaspoons (2.5 ml) \u00a0Baking Soda
\n1\/2 teaspoon \u00a0(2.5 ml) \u00a0Salt
\n2 \u00a0Tablespoons (30 ml) \u00a0Brown Sugar
\n2\u00a0teaspoon\u00a0(10 ml) \u00a0Ground Cinnamon
\n1 \u00a0teaspoon (5 ml) \u00a0Ground Ginger<\/p>\n
2 large Eggs, lightly beaten
\n2 teaspoons (10 ml) \u00a0Vanilla
\n1\/2\u00a0cup (125 ml) Molasses
\n1\/3 cup \u00a0(75 ml) Butter, melted, cooled slightly (2.5 oz Butter* )
\n2 1\/2 cups\u00a0\u00a0(725\u00a0ml) Milk – I use Almond Milk – ** or to desired consistency<\/p>\n
Preheat Griddle to 350F (175C)<\/p>\n
In large mixing bowl whisk together flour, baking powder, baking soda, salt, brown sugar, cinnamon and ginger. Yield: 15 – 18 medium sized Pancakes<\/p>\n * I hate packing butter into measuring spoons or measuring cups; I prefer to weigh it on my kitchen scale!<\/p>\n ** 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.<\/p>\n","protected":false},"excerpt":{"rendered":" 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. \u00a0I usually double pancake\/waffle\u00a0recipes so I can stash some in the freezer allowing me … Continue reading Gingerbread Pancakes<\/span>
\nIn small mixing bowl combine beaten eggs, vanilla, molasses, melted butter and milk.
\nPour liquid ingredients, all an once, into dry ingredients and stir just until all the flour mixture is moistened; a few small lumps are okay.
\nLightly spray griddle with vegetable oil.
\nDrop 6 ladlefuls of batter, evenly spaced, onto griddle.
\nCook until bubbles form and the edges are dry.
\nFlip and continue cooking until golden brown.
\nRemove cooked pancakes to serving platter. \u00a0( if I am not serving them straight away I place them on a wire rack in a\u00a0\u00a0low oven \u00a0175F {80C] until ready to serve. )
\n<\/em>Repeat with remaining batter.
\nServe with a\u00a0dollop of Plain Greek Yogurt, \u00a0lightly sweetened with a\u00a0splash of vanilla,\u00a0 a pinch of cinnamon and a bit of powdered sugar.
\n<\/em><\/p>\n