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Gingerbread Pancakes

1 1/3 cup (330 ml) all-purpose flour 1 tsp (5 ml) ground cinnamon 1 tsp (5 ml) baking powder 1/2 tsp (2 ml) ground ginger 1/4 tsp (1 ml) baking soda 1/4 tsp (1 ml) salt 1 egg 1 1/4 cups (310 ml) milk 1/4 cup (60 ml) molasses 3 Tbs (45 ml) vegetable oil

Combine the dry ingredients in a mixing bowl. In a separate bowl beat together the egg and milk. Beat in the molasses and oil and stir into the dry mixture, stirring just until combined - the batter should be slightly lumpy. Using a 1/4 cup (60 ml) measure, drop onto a hot, lightly greased griddle or skillet. Turn when bubbles form on the surface and the edges are golden brown. Makes about 8 pancakes.