GINGER MOLASSES PANCAKES

Ginger Molasses Pancakes image

Provided by Stevie Seber @ILuvRecipes87

Number Of Ingredients 14

3/4 cup(s) rolled oats
3/4 cup(s) plain whole fat yogurt
3/4 cup(s) mixed dried fruit of choice
1 1/4 cup(s) all purpose flour
3/4 cup(s) water
1 tablespoon(s) molassess
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) ground ginger
1/4 teaspoon(s) ground cinnamon
1/8 teaspoon(s) ground nutmeg
1 pinch(es) ground clove
1 pinch(es) sea salt
2 large eggs

Steps:

Stir the oats into the yogurt in a large mixing bowl and leave to soak overnight at room temperature.
Cover the dried fruit with warm water and soak for 5 to 10 minutes. Drain and add to the oats and yogurt. Stir in the flour, water, molasses, baking powder, baking soda, spices, salt and eggs. Let stand at room temperature for 20 to 30 minutes.
Lightly butter a large cast-iron skillet or frying pan and warm up on just less than medium heat. At the same time, preheat an oven to 175°.
Drop in a quarter-cup of the batter for each pancake and fry for 3 to 4 minutes or until the edges are cooked and bubbles are well formed on the surface. Turn over and fry on the other side until the pancakes are golden brown on both sides, about one minute longer. Remove from the pan and place on a plate in the oven to keep warm until all the batter's been used up for pancakes.