Gingerbread Pancakes
- 2 1/2 cups all-purpose flour
5 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup molasses
2 cup milk
2 large eggs, lightly beaten
6 tablespoons melted butter
1 cup raisins
- Sift together flour, baking powder, salt,
soda and spices.
- Combine molasses, milk and eggs. Stir
in melted butter. Add
molasses mixture to dry ingredients. Stir only until moistened.
Gently fold in raisins.
- Heat griddle or skillet over medium heat
or to 375°F (190°C). Grease griddle with shortening. Griddle is
ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 cup batter
onto hot griddle. Cook pancakes until puffed and dry around edges.
Turn and cook other sides until golden brown.
Makes about 16 (4-inch) pancakes.