Cookbook:Gingerbread Pancakes II

Ingredients

 * 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

Procedure

 * 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.

Notes, tips, and variations

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