Gingerbread Pancakes

In large mixing bowl, stir together flour, sugar, baking powder, baking soda, ginger and salt. In another bowl, combine the buttermilk, molasses, eggs and melted butter or margarine. Stir into dry ingredients, beating until nearly smooth.

For each standard-size pancake, pour about 1/4 c. batter onto a hot, lightly greased griddle or heavy skillet. Or use about 1 T. batter for each dollar-size pancake. Pancakes brown quickly so cook over medium-low heat for about 1 1/2 minutes per side, until pancakes are golden. Turn over when pancakes have bubbly surfaces and slightly dry edges. Serve warm with whipped cream and fruit.