Updated Sunday, April 21st, 2002
Yield: 6 pancakes
In a large bowl, whisk together flour, baking powder, salt, ginger, cinnamon, and cloves. In smaller bowl, stir together milk, molasses, brown sugar, oil, and egg. Add wet ingredients to dry and stir until smooth.
In another large bowl, whip cream with powdered sugar until soft peaks form. Set aside.
Melt 1-1/2 tablespoons butter in a large skillet over medium heat. Pour batter in 1/2-cup increments into skillet; cook until lightly browned on one side, about 2 minutes. Turn and cook other side 2 minutes more. Repeat with remaining batter. Serve warm with maple syrup and whipped cream.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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