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Categories:
flour baking powder salt cinnamon ginger powder allspice nutmeg clove egg buttermilk sugar molasses butter marmalade
Viewed: 8 - Published at: 6 years agoIngredients
- 1 cup all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/8 teaspoon clove
- 1 large egg, beaten
- 1 cup buttermilk
- 2 tablespoons sugar (increase for more for a sweeter pancake)
- 1 tablespoon molasses
- 6 tablespoons melted butter (or use half of each) or 6 tablespoons vegetable oil (or use half of each)
- marmalade or pancake syrup
Method
- In a large bowl combine first 8 dry ingredients.
- In another small bowl whisk together the egg with buttermilk, sugar, molasses, and melted butter until very well combined; add to the flour mixture and mix lightly until just until moistened (a few small lumps in the mixture is okay, do not overmix).
- At this point you may refrigerate for a few hours until ready to use.
- Grease a griddle, then drop about 1/4-cup batter for each pancake into the pan.
- Cook the pancakes until the tops are covered with bubbles and the edges looked cooked.
- Turn and cook the other side.
- Serve with marmalade.
