You will need a 1 one-quart wide-mouth jar. I like the wide mouth because it’s easier to do the layering.

1 cup cake flour
1 cup all purpose flour
½ cup buttermilk powder
1/3 cup + 1 Tablespoon sugar
1 Tablespoon baking powder
2 teaspoons ground ginger
½ teaspoon cinnamon
¼ teaspoon salt
1/8 teaspoon ground cloves
¾ cup white chocolate chips

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Gingerbread Pancakes
(6 servings; approximately 18 pancakes)

1 and ¾ cups water
6 Tablespoons butter - softened
2 large eggs

In a large bowl, beat the eggs with the butter and 1/8th of water. Alternately beat in the pancake mix and the rest of the water. Heat a large frying pan or skillet to medium-high heat. Grease the surface with a thin coating of cooking spray. Dollop the batter in 1/4 cup amounts per pancake. Cook until bubbles appear on surface and the edges are dry (about 2 or 3 minutes). Flip and cook 2 to 3 minutes until golden brown. Serve with butter and maple syrup. Enjoy!

Submitted by:
Always Tie Your Apron Strings
http://tieyourapronstrings.blogspot.com

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