Whole-Wheat Ginger Pancakes

  • 2 cups Breakneck Acres whole-wheat flour
  • 2 teaspoons baking powder
  • 1 1⁄2 teaspoons ground ginger
  • 1 1⁄2 teaspoons ground cinnamon
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground cloves
  • 1 cup apple cider
  • 2 tablespoons molasses
  • 1⁄2 stick butter, melted
  • 2 large eggs
  • Additional butter, for cooking
  • Ohio maple syrup

Whisk together first 6 dry ingredients in a large bowl.

In a separate, medium-size bowl, whisk the wet ingredients: apple cider, molasses, butter and eggs. Add to dry ingredients and whisk batter just until blended.

Heat a heavy griddle or skillet over medium-high heat; brush with oil or melted butter. Drop batter onto skillet using a 1⁄3 cup measure, spacing 2 inches apart. Let cook for 1 to 2 minutes (until the pancakes begin to bubble slightly). Flip and let cook for another 1 to 2 minutes, until pancake is cooked through. Place finished pancakes in oven to keep warm and continue with remaining batter.

Serve with butter, maple syrup or apple butter.