Gingerbread Pancakes

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon pumpkin spice
• 1/3 cup brown sugar
• 2 tablespoon molasses
• 2 eggs
• 1/4 cup butter, melted
• 1 cup milk

In large bowl, mix dry ingredients together. In another bowl, combine eggs, milk, molasses and melted butter. Pour this mixture into dry ingredients and blend. The batter will be lumpy. Set aside.

Preheat pan on medium-low heat for 2 minutes. Brush pan with shortening or baking spray. Fill cavities with batter, leaving one design cavity open. Cook until the pancakes slowly stop bubbling and edges are done. Using a small spatula or other non-metal utensil, flip each pancake into an open cavity on the pan. Finish cooking until golden brown and remove pancakes. Repeat cooking steps with remaining batter. Makes 20- 24 pancakes.