Kick off the Season with Gingerbread Pancakes

Ingredients:

3 cups all-purpose flour 6 teaspoons baking powder 1  teaspoon salt 4 tablespoons sugar 3 teaspoons unsweetened cocoa powder 1 1/2 teaspoons ground ginger 3/4 teaspoon ground cinnamon

1 teaspoon ground cloves 6 tablespoons ground hazelnuts 3 cups milk 6 egg whites 6 tablespoons dark molasses 6 tablespoons vegetable oil

Directions:

1.	In a large bowl sift together the flour, baking powder, salt, sugar, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.
2.	In a medium bowl whisk together milk, egg whites and molasses.
3.	Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to mix.
4.	Heat griddle to 375 or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.