Gingerbread Pancakes

We gave this recipe a try this morning. We thought they were good for a nice change-but still prefer the pumpkin pancakes.

Gingerbread Pancakes
1 cup flour
1/2 teaspoon cinnamon
dash of cloves
1/2 teaspoon ginger
3 Tablespoons molasses
1-1/2 teaspoons baking powder
1 egg, lightly beaten
1 Tablespoon vegetable oil
1/2 cup milk

Stir together flour, baking powder, cinnamon, ginger, and cloves. Add milk, molasses, vegetable oil, and egg to the flour mixture and mix quickly. Don't over beat. It's all right to let the batter stand or "rest'' before cooking. Pour batter onto a hot greased skillet, cooking for 2 or 3 minutes. Turn pancakes when bubbles appear on the upper surface. You may add more milk to make batter thinner. You may also reduce the amount of molasses for lighter pancakes. Serve with fresh whipped cream and warm maple syrup.