Peppered Leopard  

Gingerbread Pancakes

Makes six 4-inch pancakes
Double the recipe if you need more


Difficulty Level: Medium

Equipment: Dry measuring cups, measuring spoons, medium-sized mixing bowl, small mixing bowl, whisk, pastry brush, pancake griddle or skillet, small saucepan, pancake turner or spatula.

Don't forget to check out the Pancakes page for more information on making pancakes and using kitchen equipment.



1/2 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
3 tablespoons molasses
1 egg
1/2 cup sour cream
1 tablespoon butter, melted
More butter for the griddle
Maple syrup


In a medium-sized bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. In a small bowl whisk together the molasses, egg, sour cream and melted butter. Add this to the flour mixture, and stir until just combined.

Heat a pancake griddle or skillet over moderate heat until hot enough to make drops of water scatter over surface. Brush the griddle or pan with some additional butter. Drop batter by 1/4-cup measures onto griddle, and cook pancakes until golden, about 2 minutes on each side.

Keep the pancakes warm in a 200-degree oven until ready to serve. Top with maple syrup.


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The Peppered Leopard is Copyright © 1995-2006 Jim Keeshen Productions, Inc. All Rights Reserved.

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