We love pancakes!

It is fall and that means spice. It is fall and that means simple dinners. So tonight we had breakfast! Who doesn't love breakfast for dinner?!?! I LOVE to try new recipes and tonight was no exception. I searched for -- and found! -- a spice pancake recipe. I didn't really want pumpkin, but I did want the spice. What I found, I LOVED! I made only half of the recipe since I figured I might be the only one eating them. In doing so, I used 2 egg whites, but only one yolk. It seemed to work just fine! I would contemplate even putting just a bit of whole wheat flour into these! I found this at MyRecipes.com
Spice Pancakes

• 3 large eggs, separated
• 1 3/4 cups buttermilk
• About 3 tablespoons butter or margarine, at room temperature
• 1 tablespoon sugar
• 2 teaspoons dark molasses
• 1 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

1. In a deep bowl with mixer on high speed, whip egg whites until they hold distinct moist peaks.
2. In another large bowl (with unwashed beaters), beat egg yolks, buttermilk, 3 tablespoons butter, sugar, and molasses until blended. Add flour, ginger, baking soda, baking powder, cinnamon, nutmeg, salt, and cloves. Beat until smooth.
3. Add whipped whites to batter; fold gently to blend.
4. On a buttered nonstick griddle or 12-inch nonstick frying pan over medium-high heat, pour batter in 1/4-cup portions, spacing so pancakes don't touch. Cook until tops are full of bubbles, 2 to 3 minutes. Turn over and cook until bottoms are golden brown, 1 to 2 minutes. Repeat to cook remaining batter. As pancakes are cooked, stack on plates, or arrange slightly overlapping on baking sheets and keep warm in a 150° oven.

Kent is kind of a plain ol' basic buttermilk pancake sort of guy, so I found this recipe. The cakes were a bit thin, but extremely tender and delicious!! Definitely a keeper recipe! I found it here. Emily and Jonathan were both fans of these, too!!

Buttermilk Pancakes

1½ cups (350ml) buttermilk
1 egg
3 Tablespoons (50g) melted butter - use microwave
2 Teaspoons (10ml) Vanilla (add 1 more for kids!)
1 cup (125g) white flour
3 Tbsp (40g) sugar
½ tsp (3g) baking soda (make sure it's not 3 years old... ;-)
½ tsp (2g) baking powder
½ tsp (4g) salt

Put the wet and dry ingredients into separate bowls. Whisk each one lightly. Add roughly half of the dry mix into the wet and whisk smooth, not too long. Add the remainder of the dry mix and barely whisk together. Make sure all of the flour is mixed in. You don't want to beat this too much as it strengthens the gluten in the flour and makes the pancakes tougher. Don't worry, you can't screw this up; just don't put it in an electric mixer and let it run forever.... If possible, let the batter rest for a few minutes to allow the baking soda and baking powder to perform their magic. This will make for airier pancakes.

NOTE: The batter should be fairly thick, not runny. The perfect batter should pour onto the fry pan and not move much; it should only require a few taps of the measuring cup to spread it out. A few UK readers have commented that they get runny batters and this is most likely due to thin buttermilk. If this happens don't worry, just add a bit more flour, a few tablespoons at a time until it thickens up.

This recipe will make about 8 pancakes and can be easily doubled.