Gingerbread pancakes- Probably my all time fave pancake!

My sister in law Liz is a great cook. She learnt her cooking skills from her mother who is a fabulous cook. This recipe is one that Liz made us for our family thanksgiving breakfast. Just thinking about them makes my mouth water. These were nothing short of divine. They are best served warm with the apple syrup poured over the top and whipped cream. Ahhhhhh Heaven!!!!!! I had been bugging Liz for the recipe since Thanksgiving and am so glad that she was willing to share it with me. If you try these I guarantee that you WILL NOT be disappointed and whoever you feed them to will be impressed.

Gingerbread Pancakes


From Mrs. Treu- Original recipe from Betty Crocker
ingredients:
1 1/2 C buttermilk
2 T oil
1 1/2 C flour
2 eggs (separated...you will just add the yokes with the rest of the ingredients and I will give instructions for egg whites below)
1 T brown sugar (packed)
1 t Baking powder
1/2 t baking soda
1/2 t salt
1/2 t ginger
1/2 t cinnamon
1/2 C molasses

method:
First separate eggs and beat the egg whites until stiff. Mix the rest of the ingredients together well and then gently fold in the egg whites. (you may have chunks of egg whites due to gentle stirring and it might feel like they aren't evenly mixed in....that is ok)

Bake on griddle at 350 (no hotter) and serve with apple syrup and whipped cream. Just note that these pancakes cook slower and they usually need more time on the griddle than the typical pancake. I usually need at least a few trial pancakes to get it right. :o)

Apple Syrup
ingredients:
1 C sugar
2 T cornstarch
1/4 t cinnamon
2 C apple juice
1 T lemon juice

method:
Stir ingredients together in a sauce pan and bring to a boil over medium heat. Once bubbling, turn heat down and let simmer until it thickens just a bit.