Gingerbread Pancakes

• 1-1/2 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Fine Salt
• 1/2 teaspoons Ground Dried Ginger
• 1 teaspoon Ground Cinnamon
• 1 Large Egg
• 1/2 teaspoons Pure Vanilla Extract
• 1/4 cups Light Brown Sugar, Packed
• 1 cup Whole Milk
• Pure Maple Syrup And Cinnamon Sugar, To Serve (optional)

1. In a medium mixing bowl, whisk flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon. Set aside until needed.
2. In a small mixing bowl, whisk egg, vanilla, brown sugar, and milk. Add dry mixture and mix until dry ingredients are moistened. A few small lumps in the batter is fine.
3. Preheat nonstick skillet over medium heat and add a little butter or canola oil. Place desired amount of batter into the skillet and cook for 2-3 minutes until the edges are set and small bubbles start forming in the surface of the pancakes. Flip pancakes over and cook for another minute or two.
4. Serve with a drizzle of pure maple syrup and a sprinkling of cinnamon sugar if desired. Recipe makes eight 3-inch pancakes.

allpurpose, baking powder, ubc, ubc, ground dried ginger, ground cinnamon, egg, vanilla, ubc, milk, maple syrup

Taken from tastykitchen.com/recipes/holidays/gingerbread-pancakes-11/ (may not work)