Gingerbread Pancakes

Ingredients

• 1 cup(s) all-purpose flour
• 1 cup(s) white whole wheat flour
• 1/4 cup(s) ground flaxseed (Optional)
• 2 tablespoon(s) brown sugar , packed
• 1 1/2 teaspoon(s) baking powder *
• 1/2 teaspoon(s) baking soda *
• 1/4 teaspoon(s) salt
• 1 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) ground allspice
• 1/2 teaspoon(s) ground ginger
• 1/4 teaspoon(s) ground cloves
• 1/4 teaspoon(s) ground nutmeg
• 1 1/2 cup(s) buttermilk
• 2 whole(s) large eggs
• 2 tablespoon(s) molasses
• 2 tablespoon(s) canola oil , divided

Preparation

1. Heat a large griddle or skillet over medium-high heat until hot. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 10 ingredients (ground flaxseed through ground nutmeg) in a large bowl, and make a well in the center of the mixture. Combine buttermilk, eggs, molasses, and 1 tablespoon canola oil in another bowl; add to flour mixture, stirring until smooth. Spoon about 1/4 cup batter onto hot griddle (or skillet) lightly coated with some of the remaining oil. Turn pancakes when tops are covered with bubbles and edges appear cooked. Cook another 2 to 3 minutes or until done. Continue with remaining batter and oil.


2. *Note: adjusted for altitudes above 6000 ft. May need to increase the baking powder and baking soda each by 1/2 teaspoon for lower altitudes.


3. Pumpkin Pie Variation: use 1/4 cup brown sugar instead of brown sugar and molasses. Omit allspice and nutmeg. To liquid ingredients, add 1 cup pumpkin (or sweet potato) purée and 1 teaspoon vanilla extract. Continue with recipe as directed.