Time 25m Yield 10 Number Of Ingredients 10 Steps:
Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined – a few lumps are okay. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Time 30m Yield 4 servings Number Of Ingredients 14 Steps:
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices. In a separate bowl, whisk milk, molasses, eggs, melted butter, fresh ginger and lemon zest until well combined. Add the wet ingredients to the dry ingredients and gently stir until combined. (A few small lumps are fine.) Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the quarter cup, making sure to leave plenty of room in between for the batter to expand. Cook until the batter bubbles on the surface and browns on the bottom, a minute or two, then carefully flip. Cook until the batter is completely cooked through and the pancakes are slightly dark brown. Repeat until all the batter is used. Serve pancakes as you make them or keep them warm as you cook them by setting them on a baking sheet in a 250-degree oven.
Time 55m Yield 18 to 20 pancakes Number Of Ingredients 18 Steps:
For the pancakes: In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt, nutmeg and cloves. In another medium bowl, whisk together the milk, melted butter, molasses, brown sugar, orange zest and egg. Slowly add the milk mixture to the flour mixture and stir until just combined. It is ok if the batter is a little lumpy. Do not overmix or you will have tough pancakes. (Let the batter sit for at least 5 minutes and up to 30 minutes for fluffier pancakes.) For the icing: In a small bowl, combine the confectioners’ sugar and milk. Set aside. Grease a griddle or nonstick skillet with butter and heat to medium high. Pour 1/4 to 1/3 cup batter per pancake onto the griddle. When small bubbles begin to form on the tops of the pancakes, after 2 to 3 minutes, flip the pancakes and cook on the other side for 2 to 3 minutes. Serve the pancakes immediately with the icing and garnish with sprinkles and whipped cream if desired.
Time 20m Yield 12 pancakes Number Of Ingredients 11 Steps:
Sift together flour, salt, baking powder, baking soda, ginger, cinnamon, and allspice. In a separate small bowl, beat the eggs, buttermilk, oil, and molasses together. Stir wet ingredients into flour mixture, just until moistened, leaving it a little lumpy. Heat a large skillet or griddle over medium heat and oil it lightly or coat with a small amount of shortening. Add batter, approx 1/4 cup at a time to the griddle, but do not crowd. Cook until bubbles appear and edges begin to brown, then turn them and cook the other side until lightly browned on the bottom. Transfer cooked pancakes to a platter and keep warm until all are cooked. Serve with chunky applesauce or apple pie filling and whipped cream, if desired; also goes good with poached pears.
Time 30m Number Of Ingredients 11 Steps:
For the batter, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Add eggs, molasses, and buttermilk and stir until just combined. Cook pancakes on a hot griddle.
Time 10m Yield 12 pancakes. Number Of Ingredients 7 Steps:
In a small bowl, combine the pancake mix, molasses, cinnamon, ginger and cloves. Stir in water just until dry ingredients are moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired.
Time 20m Yield 8-10 pancakes. Number Of Ingredients 13 Steps:
In a bowl, combine the first eight ingredients. Combine buttermilk, egg, molasses and oil; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubble form on top of pancake. Cook until second side is golden brown. Serve with syrup and whipped cream if desired.
Time 30m Yield 18 Number Of Ingredients 8 Steps:
Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) Stir all ingredients until blended. Spoon batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until brown.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Sift together the dry ingredients. Beat egg well. Add milk, beat in molasses, then canola oil. Mix in dry ingredients until smooth. Using a quarter cup measure, spread pancake on preheated griddle and cook until golden brown. Turn pancake to finish other side.
Time 19m Yield 10 Number Of Ingredients 13 Steps:
Mix flour, baking powder, ginger, cinnamon, salt, baking soda, and pumpkin pie spice together in a bowl. Whisk eggs in a separate bowl until smooth. Mix in milk, molasses, coconut oil, and vanilla extract. Whisk flour mixture into milk mixture until batter is combined; a few lumps are okay. Grease a griddle lightly with oil; preheat over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 4 minutes. Flip and cook until browned on the other side, about 3 minutes. Repeat with remaining batter.
