Can't Catch Me...

Last wednesday was a virtual "ginger-palooza" at our home. Calvin and I baked "Soft Ginger Cookies" together and gave some away as gifts. Then for dinner, we had "Gingerbread Pancakes." One need not reserve either of these recipes strictly for Chrismas-time; you can savor them year-round!

Soft Ginger Cookies

I've never been a huge fan of gingersnaps. They always seemed too spicy and plus, I'll take a soft cookie anyday over a crisp cookie. But upon trying this recipe some years ago, I knew these were going to be a keeper. They'll make your home smell delicious and they have just the right balance of sugar and spice (no pun intended).

• 2 1/4 cups all-purpose flour
• 2 tsp. ground ginger
• 1 tsp. baking soda
• 3/4 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 3/4 cup butter, softened
• 1 cup sugar
• 1/4 cup molasses
• 1/4 cup sugar (for rolling cookies in)

In a medium mixing bowl, combine the flour, ginger, baking soda, cinnamon, and cloves; set aside.

In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Beat in the 1 cup sugar. Add egg and molasses; beat well. Gradually beat in flour mixture and once dough starts becoming stiff, mix in remaining flour mixture by hand.

Shape dough into 1-1/2 inch balls, using about 1 heaping tablespoon dough for each. Roll balls in the extra sugar to coat. Place balls about 2-1/2 inches apart on a greased cookie sheet. Bake in a preheated, 350 degree oven for 10 minutes, or until light brown and still puffed. (Do not overbake.) Cool cookies on cookie sheet for 2 minutes. Transfer cookies to a wire rack and cool completely.

Gingerbread Pancakes

Growing up, my family and I often had what we termed, "Breakfast for Dinner." I always loved that concept and was fortunate enough to marry a man who loves pancakes enough eat them day or night. Whether you serve these for breakfast, brunch, or dinner, I'm sure you'll not be disappointed.

• 1 cup all-purpose flour
• 3 T. sugar
• 1 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. allspice, or ground cloves
• 1 egg
• 3/4 milk
• 2 T. molasses
• 1 T. vegetable oil

In a medium bowl, combine the first 6 ingredients. In a separate bowl, combine the egg, milk, molasses and oil; stir into the dry ingredients just until moistened. (You can add a bit more milk, if needed, if the batter is too thick. Add extra milk 1 T. at a time.)

Cook on a hot griddle and serve immediately.

**Note: This recipe only makes about 6 pancakes, which is barely enough for my family of three. So double or triple the recipe if needed. Also, the original recipe suggested serving the pancakes with warm apple pie filling and dried cranberries, but we enjoyed them a little simplier with plan ole pancake syrup.