Blueberry Ginger Spice Pancakes

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Baking powder
1 1/4 teaspoons	6.3ml	Ground ginger
3/4 teaspoon	3.8ml	Pumpkin pie spice
1/4 teaspoon	1.3ml	Baking soda
1/4 teaspoon	1.3ml	Salt
3/4 cup	177ml	Mild-flavored molasses
3/4 cup	177ml	Buttermilk
2 cups	396g / 13oz	Eggs (large)
3 tablespoons	45ml	Vegetable oil
2 cups	474ml	Fresh blueberries
		= (or unthawed frozen berries)
		Vegetable oil - for skillet
		Maple syrup - for serving

Recipe Instructions

Preheat oven to 200 degrees.

Measure first 6 ingredients into medium bowl, mixing well. Set aside.

Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients; whisk mixture just until smooth. Fold in blueberries.

Heat griddle or large skillet over medium-low heat. Brush griddle generously with oil. Drop scant 1/4 cup batter for each pancake onto griddle. Using back of spoon, spread each pancake into 3-inch round. Cook until bottoms are golden brown and top bubbles. Turn pancakes over and cook until done, about 1 1/2 minutes. Transfer pancakes to platter; keep warm in oven.

Brush skillet with additional oil for each batch.

This recipe yields about 16 pancakes.

Description:

"Delicious and delightfully different...and oh the aroma!"

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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