24 servings

Hands on: 30 minutes Total time: 1 hour

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These are dense, moist pancakes. Serve them piping hot with sautéed apples or pears and lots of maple syrup.

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 3/4 cup buttermilk

2 eggs

1/4 cup molasses

2 teaspoons freshly grated ginger

3 tablespoons unsalted butter, melted

Oil or cooking spray

Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Set aside.

In a separate bowl, blend the buttermilk, eggs, molasses, ginger and butter. Blend into the flour mixture and mix until just blended.

Heat a large nonstick skillet or griddle over medium heat. Brush with oil or spray. Drop the batter onto the hot skillet in large spoonfuls. Cook until small bubbles appear, adjusting the heat as necessary. Flip the pancakes to the other side using a spatula and cook until firm. Serve immediately.

Per serving: 145 calories (percent of calories from fat, 25), 4 grams protein, 23 grams carbohydrates, 1 gram fiber, 4 grams fat (2 grams saturated), 40 milligrams cholesterol, 190 milligrams sodium.