Hersey House’s Gingerbread Pancakes

2 1/2 c All-purpose flour; 1/4 c Molasses;
5 ts Baking powder; 2 c Milk;
1 1/2 ts Salt; 2 Eggs; lightly beaten
1 ts Cinnamon; 6 tb Butter; melted
1/2 ts Ginger; 1 c Raisins;

Sift together flour, baking powder, salt, soda and spices. Combine
molasses, milk and eggs. Stir to blend. Stir in melted butter. Add
molasses mixture to dry ingredients. Stir only until moistened. Mix
in raisins. Cook on hot griddle, using 1/4 cup batter for each
pancakes.
Yields
8 grandsons