2 c Flour
1 1/2 ts Baking powder
1 1/4 ts Ground ginger
3/4 ts Pumpkin pie spice
1/4 ts Baking soda
1/4 ts Salt
3/4 c Light molasses
3/4 c Buttermilk
2 Eggs
3 tb Vegetable oil
2 c Blueberries
Additional vegetable oil
Mix first six dry ingredients in medium bowl and blend well. In a
large bowl, whisk molasses, buttermilk, eggs and 3 tablespoons
vegetable oil. Add dry ingredients and whisk just until smooth. Fold
in blueberries. Brush nonstick skillet with vegetable oil. Allow 3
tablespoons batter for each pancake. Cook about a minute and a half
on each side. Keep warm in 200 degree oven. Serve with butter and
maple syrup. Yield: approximately
16 small pancakes.
Yields
1 servings