Gingerbread Pancakes recipe

8 servings

3 cups all-purpose flour

6 tablespoons baking powder

3 teaspoons unsweetened cocoa powder

1 1/2 teaspoons ground ginger

3/4 teaspoon ground cinnamon

3/4 teaspoon ground cloves

6 tablespoons ground hazelnuts

3 cups milk

6 egg whites

6 tablespoons dark molasses

6 tablespoons vegetable oil

In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts.

Set aside.

In a medium bowl whisk together milk, egg whites and molasses.

Make a well in the dry ingredients and pour wet ingredients into it.

Stir just enough to moisten; batter will be lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Brown on both sides and serve hot.