Gingerbread Pancakes

In a medium mixing bowl, whisk flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon. Set aside until needed.

In a small mixing bowl, whisk egg, vanilla, brown sugar, and milk. Add dry mixture and mix until dry ingredients are moistened. A few small lumps in the batter is fine.

Preheat nonstick skillet over medium heat and add a little butter or canola oil. Place desired amount of batter into the skillet and cook for 2–3 minutes until the edges are set and small bubbles start forming in the surface of the pancakes. Flip pancakes over and cook for another minute or two.

Serve with a drizzle of pure maple syrup and a sprinkling of cinnamon sugar if desired. Recipe makes eight 3-inch pancakes.