Birchwood Inn

Lenox, Massachusetts

Specialty Recipe

Gingerbread Pancakes

Ingredients

2 cups Bisquick baking mix

2 eggs

2/3 cup milk

1/3 cup unsulphured dark molasses

1 Tablespoon ground ginger

1 teaspoon allspice

1/2 teaspoon ground cloves

1/4 teaspoon ground cardamom

Mix dry ingredients together until blended and the lumps in the Bisquick are reduced to a minimum. Add the eggs, molasses and milk and blend until the batter is smooth. Be careful not to over-mix.

Hints: Mixing is a bit easier if you blend the milk and molasses separately before adding to the batter. Cooking the pancakes can be a bit tricky -- if the batter is too thin, the pancakes can be difficult to turn because it takes longer for them to set up than a normal pancake. If the batter is too thick, the pancakes become very dark before they are fully cooked. I personally like them on the dark side -- they are not burned, they just look that way -- but that's a matter of taste. You're probably on the safe side if the batter is slightly thinner than normal.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)