Name: Gingerbread Spice Pancakes
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 14
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Guittard Cocoa Powder, Cocoa Rouge, Unsweetened; Dorot Gardens Crushed Ginger; McCormick Gourmet™ Organic Ground Saigon Cinnamon; SIGNATURE SELECTS Ground Cloves; O Organics Nutmeg, Organic, Ground; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; Crunch Easter Flatback Egg; O Organics Sugar, Organic, Dark Brown; Bluebonnet Nutrition Vegetable Oil Sticks; SIGNATURE SELECTS Molasses, Original, Unsulphured; O Organics Milk, Low Fat, Organic; O Organics Sugar, Organic, Powdered; O Organics Maple Syrup, Organic, 100% Pure

Sift the flour, cocoa, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt into a large bowl.

Whisk the eggs sugar, oil and molasses in a medium bowl. Stir in the milk.

Pour the egg mixture over the flour mixture and mix just until dry ingredients are moistened.

Spray a griddle with non-stick spray or grease with butter; place over medium heat until hot.

Spoon about 1/4 cup batter for each pancake onto griddle. Cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until second side is lightly browned.

Dust the pancakes with powdered sugar and serve with warm maple syrup.

Gingerbread Spice Pancakes

Serves 14

10 mins prep

15 mins cook

25 mins total

What you need

How to make

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