I have served Gingerbread Pancakes topped with applesauce and vanilla-flavored low-fat yogurt to literally hundreds of students and their parents. It is always a hit! The recipe doubles or quadruples successfully. It's more economical to use reconstituted non-fat dry milk, rather than purchasing buttermilk, however. Just mix the dry milk according to package directions and add 1 teaspoon vinegar per cup reconstituted milk. Let the milk stand for about 5 minutes so it begins to "sour", then add to the pancake recipe as directed.
- No pumpkin pie spice? Use 1/2 teaspoon cinnamon, 1/2 teaspoon dry ginger, and 1/8 teaspoon cloves or nutmeg.
- No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.
- To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
- Top with applesauce, fresh fruit or yogurt.
- Wash hands with soap and water.
- Mix dry ingredients in a bowl.
- In another bowl, stir together egg, molasses, oil and buttermilk.
- Pour milk mixture into dry ingredients; stir together lightly.
- Lightly grease a large skillet or griddle and heat over medium-high heat (350 degrees F in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
- Cook until pancakes are puffed and dry around edges. Turn and cook the other side until golden brown.
- Refrigerate leftovers within 2 hours.