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Hersey House's Gingerbread Pancakes


Yield: 8 Servings

2 1/2 cup All-purpose flour
5 tsp Baking powder
1 1/2 tsp Salt
1 tsp Baking soda
1 tsp Cinnamon
1/2 tsp Ginger
1/4 cup Molasses
2 cup Milk
2 Eggs; lightly beaten
6 tablespoon Melted butter
1 cup Raisins

Sift together flour, baking powder, salt, soda and spices. Combine molasses, milk and eggs. Stir to blend. Stir in melted butter. Add molasses mixture to dry ingredients. Stir only until moistened. Mix in raisins. Cook on a hot griddle, using 1/4 cup batter for each pancake.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.