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Gingerbread Pancakes


"We had this at brunch last Christmas and it was awesome."
Original recipe yield: 8 to 10.
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Ready In:
30 Minutes
Servings:
9

INGREDIENTS:

  • 3 cups all-purpose flour
  • 6 tablespoons baking powder
  • 3 teaspoons unsweetened cocoa powder
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 6 tablespoons ground hazelnuts
  • 3 cups milk
  • 6 egg whites
  • 6 tablespoons dark molasses
  • 6 tablespoons vegetable oil

DIRECTIONS:

  1. In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.
  2. In a medium bowl whisk together milk, egg whites and molasses.
  3. Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.
  4. 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.