It will soon be Fall. If I were still in Fairbanks, it might already be. And so it is time to start digging out the warm, spicy, cozy recipes perfect for the cooler months. This is a favorite Saturday morning recipe of our family. I'm not sure where I found it, but it makes a very tasty way to start off the morning. It lends itself well to slight variations too. I've made these with gluten-free flour and made them substituting one quarter of the regular flour with whole wheat. Both times, the changes tasted fine. I think I might just make these for breakfast tomorrow.

Gingerbread Pancakes
makes 10

1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
1 tablespoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 large egg, lightly beaten
1 cup buttermilk (or soured milk – 1 tablespoon vinegar and milk to make the rest of a cup’s worth)
3 tablespoons butter, melted
1 tablespoon molasses

Combine the first 9 ingredients (flour through cloves) in a large bowl; make a well in the center of the mixture.

Combine egg and next 3 ingredients; add to dry ingredients, stirring until just moistened.

Spoon about 2 tablespoons of batter onto a hot, lightly greased griddle. Repeat procedure with remaining pancake batter.

Cook until tops are cooked with bubbles and edges look cooked; turn and cook the other side. Serve with syrup.