Ingredients
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1 cup all-purpose flour
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2 1/4 teaspoons baking powder
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1/2 teaspoon salt
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1 tablespoon cinnamon
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1/2 teaspoon ginger powder
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1/4 teaspoon allspice
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1/4 teaspoon nutmeg
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1/8 teaspoon clove
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1 cup buttermilk
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2 tablespoons sugar (increase for more for a sweeter pancake)
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1 tablespoon molasses
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6 tablespoons melted butter (or use half of each) or 6 tablespoons vegetable oil (or use half of each)
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marmalade or pancake syrup
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1 large egg, beaten
Instructions
- 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.