Gingerbread Pancakes

Ingredients:
1 cup flour
1/3 cup packed brown sugar
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon of dry mustard
Pinch of ground cloves
Pinch freshly grated nutmeg
1/4 teaspoon salt
3/4 cup sour cream
1/2 cup milk
4 tablespoons unsalted butter, melted and cooled
2 tablespoons molasses
One large egg
Vanilla ice cream

Directions:
Preheat griddle.
In bowl, whisk together all dry ingredients, making sure brown sugar does not clump. In another bowl, whisk together sour cream, milk, butter, molasses and egg. Pour liquid ingredients over dry, and mix gently with whisk.

Grease griddle, if necessary. Spoon 1/4-cup batter onto griddle for each pancake, allowing space for spreading. Lightly press batter into rounds with spatula. Cook until undersides are very brown and tops are lightly speckled with bubbles. Flip pancakes over and cook until undersides are light brown. Serve hot, topped with ice cream.

Recipe makes about 12 medium-size pancakes.