Gingerbread Pancakes

We're moving full swing into winter foods around here. I believe we've already drank our way through four cartons of egg nog. (And they only hit the shelves last week.)

I grew up with a wonderful German gingerbread cookie recipe that has passed down through the generations -- and we allllll know I'm okay with eating cookies for breakfast -- but, in the interest of teaching my daughters better eating habits, I'd prefer to stick (mostly) with breakfast foods at breakfast. Breakfast for dinner is always a good option too. ;)

These pancakes make it easy.

They remind me of those delectable gingerbread cookies. Just the right amount of spice, and sweetness added with rich molasses. You can choose whether to add syrup or not. (Not necessary in my book.)

Gingerbread Pancakes 

adapted from Martha Stewart Living November issue

2 c. all-purpose flour

1 c. wheat flour

1 T baking powder

3/4 t. baking soda

1 t. salt

2 t. ginger

2 t. cinnamon

1/4 t. ground cloves

1/4 t. ground nutmeg

3 eggs, beaten

1/3 c. molasses

3 c. buttermilk

Add dry ingredients to a large bowl and mix together. Whisk together eggs, molasses and buttermilk. Once combined, add to dry ingredients and whisk together until just combined.

Cook on a greased griddle or large frying pan over medium heat. Makes enough for about 30 small pancakes. (Great as leftovers!)