Pancake Recipes - Gingerbread Pancakes

GINGERBREAD PANCAKES


1/3 c light molasses
1/4 c vegetable oil
2 large eggs
2 c milk
2 1/4 c all-purpose flour
1/2 c whole wheat flour
2 tbsp granulated sugar
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon

Preheat oven to 250F. Position a rack in the center of the oven.
Place an ovenproof dish on the rack. In a large bowl, beat the
molasses and oil, by hand or with a mixer, until well blended. Beat
in the eggs, one at a time, then add milk. It is important to stir
all the way to the bottom of the bowl to make sure all of the
ingredients are brought together. Sift together the flours, sugar,
baking powder and soda, salt, ginger and cinnamon into the egg
mixture and beat just until blended. The batter will be slightly
thick and have a rich, dark caramel colour.

Heat a griddle or non-stick skillet on medium-high until a few drops
of water skip along the surface. Working in batches, measure out a
scant 1/4 cup batter for each pancake. When cooking more than one
pancake at a time, pour the batter so that the pancakes do not
touch. Cook the first side until the edges begin to dry and bubbles
appear on the top surface. Turn and cook one minute on the second
side. Place in the oven on the preheated dish to keep warm. Repeat
with remaining batter.