Gingerbread Pancakes

Gingerbread and raisin-studded pancakes are wonderful for autumn and winter holiday breakfasts and brunches.

Recipe Ingredients:

2 1/2 cups all-purpose flour
5 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup molasses
2 cup milk
2 large eggs, lightly beaten
6 tablespoons melted butter
1 cup raisins

Cooking Directions:

1. Sift together flour, baking powder, salt, soda and spices.
2. Combine molasses, milk and eggs. Stir in melted butter. Add molasses mixture to dry ingredients. Stir only until moistened. Gently fold in raisins.
3. Heat griddle or skillet over medium heat or to 375°F (190°C). Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.
4. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

Makes 16 (4-inch) pancakes.