"The belly rules the mind."--Spanish Proverb

Gingerbread Pancakes Recipe

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This recipe for Gingerbread Pancakes, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karin Olson


1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 Tablespoons molasses (not robust or black strap) I also added 1/4 cup brown sugar to the dry ingredients, because the molasses didnít taste like enough of a sweetener to me

1 large egg

1 cup sour cream

3 Tablespoons whole milk

2 Tablespoons melted butter, plus additional for brushing the griddle

Whisk together flour, baking powder, baking soda, spices and brown sugar (if youíre using it) in a medium bowl. Whisk together molasses, egg, sour cream, milk and butter in a small bowl, then add the flour mixture and stir just until combined.

Heat griddle or 12-inch heavy skillet over moderate heat until hot enough to make drops of water scatter over the surface. Brush with butter. Working in batches of 4 to 6 (depending on the size of the griddle), drop 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer pancakes to a heatproof plate and keep warm in oven while you cook remaining batches.




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