Did I mention that we love pancakes? Really, we eat them like once a week. Plus, I usually make extra so they are there for breakfast or lunch the next day.
We really like pancakes.
I've been working on a pumpkin pancake recipe but I haven't got it just right yet. So I switched gears and went with Gingerbread this time. These turned out great!
I meant to use half whole wheat in these but just forgot. I will next time for sure. The amount of water is debatable. I added only 1 cup, made a batch and deemed them too thick. Then I added a bit of water but then they seemed too thin. I actually liked the thick ones better so go easy on the water!
Otherwise, I wouldn't change a thing. They were fantastic!
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 tsp. ground ginger
2 tsp. ground cinnamon
1/2 tsp. vanilla extract
2 tbsp. brown sugar
1/4 cup molasses
1 1/4 cups water
Whisk flour, baking powder, baking soda, salt, ginger and cinnamon in a bowl. In a small separate bowl beat egg with vanilla and molasses until smooth. Whisk in the water until combined. Stir the flour mixture into the molasses mixture until combined. Heat a pan, spray with cooking spray. Drop batter onto pan and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.
This is linked with:
Cookbook Sundays at Brenda's Canadian Kitchen
Not Baaad Sundays at Lamb Around
Midnight Maniac Meatless Mondays at Midnight Maniac
Hearth n' Soul at Girlichef
Vegetarian Foodie Fridays at Breastfeeding Mom's Unite
Real Food Wednesdays at Kelly the Kitchen Kop
This Weeks Cravings at Mom's Crazy Cooking