Gingerbread Pancakes

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.

Norwegian Pancakes

Norwegian Pancakes

1/3 cup sour cram
1/3 cup small curd cottage cheese
2 eggs, well beaten
1/4 cup flour
1 tsp granulated sugar
1/4 sp salt
1 can sliced peaches, warmed

Combine sour cream and cottage cheese until well blended. Stir in eggs, flour, sugar, and salt. Pour batter onto hot, greased griddle. Brown on both sides. Top each pancake with a spoonful of warm peaches. Serve immediately.

Zucchini Pancakes

Zucchini Pancakes

1-1/2 cups shredded zucchini
1 egg, lightly beaten
2 TB Bisquick baking mix
3 TB grated Parmesan cheese
Dash ground black pepper
1 TB cooking oil

In a bowl, combine zucchini, egg, baking mix, cheese and pepper.

Heat oil in a skillet over medium heat; drop batter by 1/4 cupfuls and flatten.

Fry until golden brown; turn and cook the other side until browned.

Yield: 4 servings.

Note: I like to serve these with Pico de Gallo.

Polka-Dot Oven Pancake

Polka-Dot Oven Pancake*

2 tablespoons butter or margarine
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 egg
1 package (9.6 oz.) precooked pork sausage links

1. Heat a Black & Decker(r) Toaster Oven to 375°F for 10 minutes.
2. Coat a 9 x 9-inch square baking dish with non-stick cooking spray.
3. Place butter in a small custard cup and place in microwave oven.
Heat on high power 20 seconds or until melted; set aside.
4. In a medium bowl, stir together flour, sugar, baking powder and
salt. Make a well in the center and add milk, egg and melted butter. Stir
together the milk, egg and butter, then gradually mix in the dry
ingredients.
5. Cut the sausage links into 1/2-inch slices; stir into batter.
Spread into sprayed dish.
6. Bake 25 to 30 minutes or until toothpick inserted in center comes
out clean. Cut into squares and serve with butter, jam or pancake syrup.

* Makes 4 to 6 servings. *