BLUEBERRY GINGERBREAD PANCAKES

Blueberry Gingerbread Pancakes image

Yield Makes about 16

Number Of Ingredients 12

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2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground ginger
3/4 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mild-flavored (light) molasses
3/4 cup buttermilk
2 large eggs
3 tablespoons vegetable oil
2 cups fresh blueberries or frozen (unthawed)
Additional vegetable oil

Steps:

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 into blueberries.
Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons 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.