Blueberry Gingerbread Pancakes
Contributed by Diane S.
Source:  Bon Appetit July 1996 page(s): 48

Recipe By     : Ron West
Serving Size  : 16   Preparation Time :0:00
Categories    : Griddle Cakes & Fritters         Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             all-purpose flour
   1 1/2  tsps          baking powder
   1 1/4  tsps          ground ginger
     3/4  tsp           pumpkin pie spice
     1/4  tsp           baking soda
     1/4  tsp           salt
     3/4  c             light molasses
     3/4  c             buttermilk
   2      lg            eggs
   3      tbsps         vegetable oil
   2      c             fresh blueberries -- or frozen * see note

These berry-studded flapjacks are terrific topped with sweet butter and
maple syrup and accompanied by bacon, ham or sausages. Big fans of
molasses will want to pour a little extra over the pancakes.
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* Note:  You may use fresh blueberries or frozen (unthawed).
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Preheat oven to 200 F.  Sift first 6 ingredients into medium bowl twice.
Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to
blend. Add dry ingredients and whisk mixture just until smooth. Fold in
blueberries.

Heat large nonstick skillet over medium low heat. Brush skillet
generously with additional oil. Working in batches, drop 3
tablespoonfuls batter for each pancake into skillet. Using back of
spoon, spread each pancake to 3-inch round. Cook until bottoms are light
golden brown, about 1 1/2 minutes. Turn pancakes over and cook until
just cooked through, about 1 1/2 minutes. Transfer pancakes to baking
sheet; keep warm in oven up to 20 minutes. Brush skillet with additional
oil for each batch.

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Per serving: 140 Calories; 3g Fat (22% calories from fat); 3g Protein;
25g Carbohydrate; 23mg Cholesterol; 109mg Sodium