1 cup flour
1 teaspoon sugar
2 teaspoons baking powder
1 cup buttermilk
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon each nutmeg and cloves
1 egg, lightly beaten
3 teaspoons melted butter or margarine
1 teaspoon molasses

Mix dry ingredients in a large bowl and make a well. Combine egg, buttermilk, butter and molasses, and add to dry mixture, mixing until just moistened. For each pancake, spoon about 2 teaspoons batter on hot, lightly greased griddle. Cook until top is covered with bubbles and edges look cooked, turn and cook other side. Serve with maple syrup or apple sauce.

NOTE: Can substitute first 4 ingredients with pancake mix. I prefer Hungry Jack Extra Light pancake mix. You must add 2 extra teaspoons water to the amount required for 1 cup of the mix.

OPTIONS: Add 1/2 cup blueberries or applesauce to the batter.

Batter stores nicely in the refrigerator, covered, for up to 4 days.