- 2 cups complete pancake mix
- 4 teaspoons molasses
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1-1/2 cups water
- Maple syrup, optional
- In a small bowl, combine the pancake mix, molasses, cinnamon, ginger and cloves. Stir in water just until dry ingredients are moistened.
- Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired. Yield: 12 pancakes.
Originally published as Gingerbread Pancakes in The Taste of Home Cookbook 2011, p24
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