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Try something delicious
and delightfully different in blueberry pancakes...and oh the
aroma!
Blueberry
Ginger Spice Pancakes
- 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
- Preheat oven to 200°F
(95°C).
- Measure first 6 ingredients
into medium bowl, mixing well.
Set aside.
- Whisk molasses, buttermilk,
eggs and 3 tablespoons oil
in large bowl to blend. Add dry ingredients; whisk mixture just until smooth. Fold
in blueberries.
- 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.
- Brush skillet with additional
oil for each batch.
Makes about 16 pancakes.
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