Ingredients
2 c. all-purpose unbleached white flour
2 Tbls. white sugar
2 t. baking powder
2 t. ground ginger
1 t. baking soda
1/2 t. salt
1 t. ground cinnamon
Pinch of cloves
2 c. low-fat buttermilk (see note)
2 eggs
4 Tbls. molasses
2 Tbls. canola oil
Maple or breakfast syrup
Instructions
In a bowl, combine flour, sugar, baking powder, baking soda, ginger, salt cinnamon and cloves.
Combine buttermilk, egg, molasses and oil; add dry ingredients and mix well.
Pour batter by 1/4 cupful’s onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
NOTE: Serve with syrup.
To make buttermilk if you don’t have it on hand, add 1 tablespoon white vinegar to 1 cup of milk (or dairy-free milk). Let stand 15 minutes.