- 2 c. All-Purpose Flour
- 1 t. Ground Cinnamon
- 1 t. Ground Ginger
- 1 t. Ground Nutmeg
- 3/4 t. Baking Powder
- 3/4 t. Baking Soda
- 1/4 t. Salt
- 2 Eggs, slightly beaten
- 1 1/4 c. Buttermilk
- 1/3 c. Molasses
- 1/3 c. strong Coffee
- 3 Tbsp. Cooking Oil
- Orange Marmalade
- Maple Syrup
In a mixing bowl combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. In another mixing bowl combine eggs, buttermilk, molasses, coffee, and cooking oil. Add liquid mixture to flour mixture. Stir until combined but still slightly lumpy.
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 5 inches in diameter.
Cook over medium heat until pancakes are golden brown. Flip pancakes when surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Top with orange marmalade or your favorite syrup. Makes up to 12 pancakes.
In a mixing bowl combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. In another mixing bowl combine eggs, buttermilk, molasses, coffee, and cooking oil. Add liquid mixture to flour mixture. Stir until combined but still slightly lumpy.
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 5 inches in diameter.
Cook over medium heat until pancakes are golden brown. Flip pancakes when surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Top with orange marmalade or your favorite syrup. Makes up to 12 pancakes.
