Ginger Pancakes

 

1/4

cup fat-free egg product

1 1/3

cups Gold Medal® all-purpose flour

1 1/4

cups vanilla soymilk

2

tablespoons molasses or real maple syrup

2

tablespoons canola or vegetable oil

1

teaspoon baking powder

1

teaspoon ground cinnamon

1/2

teaspoon ground ginger

1/4

teaspoon baking soda

1/4

teaspoon salt

Syrup, if desired

• 1 In medium bowl, beat egg product with egg beater or wire whisk until foamy. Beat in remaining ingredients except syrup just until smooth.
• 2 Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375ºF or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
• 3 Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.