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Ingredients
| eggs: 1 (large) |
| all-purpose flour (unsifted): 1 1/4 cups |
| 2% milk: 1 cup |
| molasses: 1/2 cup |
| seedless raisins (packed): 1/2 cup |
| unsalted butter: 4 Tbl (melted) |
| baking powder: 1 Tbl |
| vanilla extract: 1 tsp |
| ground cinnamon: 3/4 tsp |
| salt: 1/2 tsp |
| ginger (minced): 1/2 tsp |
| whole nutmeg: 1/4 tsp |
| ground cloves: 1/8 tsp |
| baking soda: 1/4 tsp |
Kelly's Gingerbread Pancakes W/ Raisins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
10 serving(s)
Tags
- In large bowl, whisk flour, baking powder, cinnamon, salt, ginger, nutmeg, cloves and baking soda.
- In medium-sized bowl, whisk egg until fluffy.
- Whisk into the egg, the milk, molasses, melted butter and vanilla.
- Stir in raisins.
- Pour wet ingredients over dry and fold until all is moistened but batter is still lumpy.
- Scoop batter,(I use a 1/3 cup measuring cup for easy pouring), onto hot non-stick griddle over medium-low heat and cook/bake pancakes until brown on both sides, turning once.
- Serve with softened butter and warm maple syrup.
- Makes 10 pancakes.
- *These pancakes are a bit delicate, DO NOT try to turn them over too soon, or make them too big, lol. You’ll end up with a mess! Turn them when edges are dry and bubbles stop forming on the top.
- **These are a deep, dark, rich brown color and taste just like gingerbread!