Gingerbread Pancakes

Gingerbread Pancakes - RecipeAdapted from The Tassajara Recipe Book, by Edward Espe Brown (Shambhala, 2000).
Simple Solution
Something about the smell of gingerbread sums up the spicy, warming spirit of the winter holidays--but usually we serve gingerbread as a dessert (and often after a heavy festive meal). Now you can have gingerbread for breakfast, in the form of these tender, delectable pancakes.
Whip up a batch for your holiday revellers and get everyone off to a good start. Serve them plain, or with maple syrup, yogurt, toasted pecans, or fresh fruit. What a lovely way to start a holiday--or any day!
INGREDIENTS
2 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon dried ginger OR 1 tablespoon fresh ginger, grated
1/4 teaspoon ground cloves
1 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup molasses
2 tablespoons brown sugar
1/4 cup canola or safflower oil or melted butter
1. Combine flour, baking powder, spices, and salt. In a separate bowl, beat eggs and whisk in the remaining ingredients. Combine wet and dry ingredients and mix well.
2. Oil a medium-hot griddle or frying pan--water tossed on surface jumps and spatters--and ladle about 1/4 cup of batter onto the hot surface for each pancake. Let the first die cook for 3-4 minutes (bubbles form and pop on the top and the shine disappears). Turn once and cook on the second side briefly to finish.
Serves 4 to 6.

Adapted from The Tassajara Recipe Book, by Edward Espe Brown (Shambhala, 2000). COpyright (c) 2000 by Edward Espe Brown. Reprpinted by permission of Shambhala