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Ingredients
- 2 c. all-purpose flour
- 1 1/2 tsp baking pwdr
- 1 1/4 tsp grnd ginger
- 3/4 tsp pumpkin pie spice
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 c. mild-flavored molasses
- 3/4 c. buttermilk
- 2 lrg Large eggs
- 3 Tbsp. vegetable oil
- 2 c. fresh blueberries (or possibly unthawed frzn berries) Vegetable oil for skillet Maple syrup for serving
Directions
- Preheat oven to 200 degrees.
- Measure first 6 ingredients into medium bowl, mixing well. Set aside.
- Whisk molasses, buttermilk, Large eggs and 3 Tbsp. oil in large bowl to blend. Add in dry ingredients; whisk mix just till smooth. Mix in blueberries.
- Heat griddle or possibly large skillet over medium-low heat. Brush griddle generously with oil. Drop scant 1/4 c. batter for each pancake onto griddle. Using back of spoon, spread each pancake into 3-inch round. Cook till bottoms are golden and top bubbles. Turn pancakes over and cook till done, about 1 1/2 min. Transfer pancakes to platter; keep hot in oven.
- Brush skillet with additional oil for each batch.
- This recipe yields about 16 pancakes.
- Description: "Delicious and delightfully different...and oh the aroma!" Yield: 16 pancakes
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 867g | |
| Calories 1658 | |
| Calories from Fat 494 | 30% |
| Total Fat 55.89g | 70% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 1.05g | |
| Cholesterol 424mg | 141% |
| Sodium 3124mg | 130% |
| Potassium 932mg | 27% |
| Total Carbs 243.55g | 65% |
| Dietary Fiber 14.0g | 47% |
| Sugars 38.42g | 26% |
| Protein 46.67g | 75% |
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