Gingerbread Pancakes

from ButterYum

makes eight 3-inch pancakes

Ingredients

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/2 teaspoon ground dried ginger

• 1 teaspoon ground cinnamon

• 1 large egg

• 1/2 teaspoon pure vanilla extract

• 1/4 cup light brown sugar, packed

• 1 cup whole milk (more if you like your pancake batter a little thinner)

Directions

1. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon; set aside until needed.

2. In a small mixing bowl, whisk together the egg, vanilla, brown sugar, and milk.

3. Pour milk mixture into flour mixture and combine until all the dry ingredients are moistened. A few small lumps in the batter is fine.

4. Preheat nonstick skillet over medium heat and add a little butter or canola oil.

5. Place desired amount of batter into the skillet and cook for 2-3 minutes until the edges are set and small bubbles start forming in the surface of the pancakes.

6. Flip pancakes over and cook for another minute or two.

Notes:

• Serve with butter and pure maple syrup or a sprinkling of cinnamon sugar.

• Pancakes can be made ahead and stored in an airtight container in the freezer. Simply pop them in the toaster to reheat.