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- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, slightly beaten
- 1 1/4 cups buttermilk
- 1/3 cup molasses
- 1/3 cup strong coffee
- 3 tablespoons cooking oil
- 1 recipe Lemon Sauce ( see www.bhg.com) or 1 recipe Brandied Lemon Butter (see www.bhg.com)
1. In a mixing bowl combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. In another mixing bowl combine eggs, buttermilk, molasses, coffee, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
3. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Lemon Sauce or Brandied Lemon Butter. Makes 16 pancakes.
- cal. (kcal) 110,
- Fat, total (g) 4,
- chol. (mg) 27,
- sat. fat (g) 1,
- carb. (g) 17,
- pro. (g) 3,
- vit. A (IU) 49,
- sodium (mg) 139,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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