Cookbook:Gingerbread Pancakes II

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• 3 cups complete pancake mix
• 1 cup brewed coffee, cooled to room temperature
• 1 cup water
• ¼ cup molasses
• ½ teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon grated nutmeg
• Cooking spray

1. In a mixing bowl, combine pancake mix, coffee, water, molasses, cinnamon, ginger, and nutmeg.
2. Stir until combined.
3. The batter will be thin; for thicker pancakes, add more mix, 1 tablespoon at a time.
4. Coat a nonstick frying pan with cooking spray and place over medium heat. If using an electric skillet, heat to 375°F.
5. Pour ¼ cup of batter into hot pan; cook 2 minutes or until bubbles appear and edges look dry; flip pancakes and cook 1 or 2 minutes more.
6. Serve with butter and syrup, if desired.

• An excellent sauce could be made by mixing some whipped cream with some coffee creamer and syrup.