Talking trash with the executive director of Solid Waste Management, Joe Ballard, and conversation and music with Spanish guitarist Francesc de Paula Soler. Plus, a holiday breakfast idea from the Hungry Hoosier.
Gingerbread Pancakes
2-1/4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1 tablespoon ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1 egg beaten
1 teaspoon vegetable oil
1 cup milk
1 teaspoon vanilla
In a medium size bowl, mix all dry ingredients together (flour through nutmeg). In another bowl mix all the wet ingredients (egg through vanilla). Add the liquid to the dry mix and mix well. This makes a pretty thick batter which result in a thicker pancake. If you prefer thinner pancakes, add a little more milk. If you typically use a baking mix, like Bisquick, to make pancakes, you can just add the vanilla and spices and they will turn out great.
Heat griddle or pan to medium (non-stick cooking surfaces are best and even those work better when brushed with a little vegetable oil). Use about a 1/4 cup of batter for each pancake. You know pancakes are ready to turn when bubbles form on top. This recipe will make 8 pancakes.
