This is one breakfast experiment that came out way better than expected! When I served up these molasses pancakes, my husband proclaimed them as best pancakes ever. That says something when I have made him a lot of different kinds of pancakes. He requested that I bookmark this recipe to make him pretty regularly. So based on his recommendation, I highly suggest you try this recipe!
Makes 4 Servings
Cast Iron Pan
1 Tablespoon Molasses
1 teaspoon Cinnamon
1/4 teaspoon Ginger
1 Cup Flour
2 teaspoons Baking Powder
Pinch of Salt
1 Cup Milk
2 Tablespoons Vegetable Oil
1) Begin heating the cast iron pan over medium to medium low heat.
2) In a bowl, stir together the dry ingredients and spices.
3) Make a well in the middle of the dry ingredients, add the egg, milk, molasses, and vegetable oil. If you measure the vegetable oil first, the molasses will stick less to the measuring spoon. Also, an overflowing measuring spoon of molasses wouldn’t be a bad thing.
4) Stir together all the ingredients until the batter is a little lumpy, but everything is wet.
5) Scoop a little bit of batter into the pan. Once bubbles begin to form and pop, flip the pancakes.
6) Serve the pancakes with some maple syrup and enjoy while hot! No need to add butter to the pancakes unless you really want to.