​Gingerbread Pancakes

This is a beautiful blend of fall flavors, perfect for a breakfast or brunch. We are sure it will become a family favorite!

1 1/2 C. unbleached flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. ground ginger
1/8 tsp. ground cloves
1 C. milk
1 egg
1/4 C. oil
1/4 C. molasses
Tait Farm Pumpkin Butter 
whipped cream (optional)
1/4 C. candied ginger, finely chopped (optional)

In a medium-sized bowl, stir together the dry ingredients. In a separate bowl, whisk together the milk, egg, oil, and molasses. Add the wet ingredients to the dry, stirring until just blended. Heat a griddle or frying pan to medium heat (350 degrees). Lightly grease the pan. Spoon the batter onto the hot pan. After a few minutes when bubbles start to form, check the underside of the pancakes. When they are golden brown, flip them to the other side, cooking until the second side is golden. Serve with whipped cream and Pumpkin Butter. Makes 12  4” pancakes.