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Ingredients
| all-purpose flour (unsifted): 3 cups |
| baking powder: 6 Tbl |
| unsweetened cocoa powder (sifted): 1 Tbl |
| ground ginger: 1 1/2 tsp |
| ground cinnamon: 3/4 tsp |
| ground cloves: 3/4 tsp |
| hazelnuts - filberts (ground): 6 Tbl |
| 2% milk: 3 cups |
| eggs: 6 (whites) |
| molasses: 6 Tbl |
| vegetable oil: 6 Tbl |
Gingerbread Pancakes
Credit: AllRecipes
User rating:
"We had this at brunch last Christmas and it was awesome."
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Prep Time
15 min -
Cook Time
15 min -
Servings
9 serving(s)
Tags
Directions
- In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.
- In a medium bowl whisk together milk, egg whites and molasses.
- Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.