- 1 Cup all-purpose flour
- 1 Tablespoon sugar
- 1 tsp. baking powder
- 1 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- pinch of ground cloves (small pinch - cloves can be over-powering)
- 1 Cup buttermilk
- 1 egg
- 2 Tablespoons molasses
- 1 Tablespoon vegetable oil
In a bowl, combine the first eight ingredients, set aside. In a seperate bowl, combine the buttermilk, egg, molasses, and oil; then add to the dry ingredients. Use a whisk to mix just until the ingredients are combined. Do NOT overmix.... (That's a mistake a lot of people make when they cook home-made pancakes. Lumps in the batter are good - if you try to beat out every lump, you will have tough, flat pancakes. So, go ahead and whisk until the dry ingredients are combined with the wet, then put the whisk down! : )
Use a ladle to pour the batter by 1/4 cupfuls (approximately) onto a lightly greased hot griddle. (I set mine for 400 degrees and sprayed it lightly with cooking spray.) Use the back of your ladle to gently swirl the batter into a small circle. When you see bubbles forming and the edges of the pancakes have a rounded, partially cooked appearance, flip them. Let the second side cook for a few minutes - until golden brown. Serve with butter and syrup. Yield 8 to 10. Note: Recipe can be doubled.
I found this wonderful recipe on the Taste of Home website (tasteofhome.com).