Gingerbread Pancakes

(Courtesy of Midwest Living)

Ingredients:
1 3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/4 c. packed brown sugar
2 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg or 1/8 tsp. ground cloves
2 eggs, lightly beaten
1 1/2 c. buttermilk
1/3 c. mild-flavored molasses
3 Tbsp. vegetable oil
Butter, optional
Pure maple syrup
1 medium Gala, Fuji or Golden Delicious apple, cored and sliced crosswise into paper-thin slices

Directions:
In a large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger, cinnamon, baking soda, salt and nutmeg.  Make a well in the center of the flour mixture.

In a medium bowl, whisk together egg, buttermilk, molasses and oil.  Add milk mixture all at once to flour mixture.  Stir just until moistened (batter should be slightly lumpy).

Heat a lightly greased griddle or heavy skillet over medium heat.  For a standard-size pancake, spoon about 1/4 cup batter onto hot griddle.  Spread batter, if necessary.  For dollar-size pancakes, use about 2 tablespoons of batter.  Cook over medium heat about 2 minutes on each side or until pancakes are golden brown.  Turn over when pancake surfaces are bubbly and edges are slightly dry.

Serve immediately or keep warm in a loosely covered ovenproof dish in a 200 degree oven.  If you like, top pancakes with butter.  Serve with warm maple syrup.  Garnish with apple slices.

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