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Delicious and delightfully different...and oh the aroma!

2 cups all purpose flour

1 1/2 teaspoons baking powder

1 1/4 teaspoons ground ginger

3/4 teaspoon pumpkin pie spice

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup mild-flavored molasses

3/4 cup buttermilk

2 large eggs

3 tablespoons vegetable oil

2 cups fresh blueberries or frozen (unthawed)

Maple syrup

Vegetable oil

1. Preheat oven to 200*F (95*C).
2. Measure first 6 ingredients into medium bowl, mixing well. Set aside.
3. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients; whisk mixture just until smooth. Fold in blueberries.
4. Heat griddle or large skillet over medium-low heat. Brush griddle generously with oil. Drop scant 1/4 cup batter for each pancake onto griddle. Using back of spoon, spread each pancake into 3-inch round. Cook until bottoms are golden brown and top bubbles. Turn pancakes over and cook until done, about 1 1/2 minutes. Transfer pancakes to platter; keep warm in oven.
5. Brush skillet with additional oil for each batch.

Makes about 16 pancakes.