Description
These are nicely spiced with the flavors of gingerbread and slightly sweet from the molasses and tangy from the buttermilk. They are such a nice twist on the original recipe for buttermilk pancakes, and I think they will become a favorite in our house during the chilly months in years to come.
Ingredients
- 1 cup Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1 teaspoon Ground Ginger
- ¼ teaspoons Ground Cloves
- ¼ teaspoons Nutmeg
- 1 whole Egg
- ¼ cups Molasses
- 1-½ cup Buttermilk
- 2 Tablespoons Butter, Melted
- 2 Tablespoons Oil, For Frying
Preparation
1. Preheat griddle to 375ºF. If you are using a pan, wait until right before you are ready to cook, and then heat to medium-high.
2. In a medium bowl, gently whisk together the dry ingredients.
3. Make a well in the center and add the egg, molasses, buttermilk, and butter. Whisk hard until everything is well combined and smooth.
4. Add a few tablespoons of oil to a large griddle or a few teaspoons of oil to a pan (you are going to have to eyeball this to make sure they don’t stick). Pour your pancakes in whatever size you desire.
5. When they have been cooking a minute and the bubbles start to form on the surface of the batter, flip the pancake with a spatula. Cook an additional minute or so, and then remove to a waiting plate.
6. Top with butter and syrup and enjoy immediately!
