Ginger Molasses Pancakes with Mixed Dried Fruit

I've never been fond of those dry, sticky Christmas Cakes found in grocery stores this time of year, but these simple pancakes have the same festive flair with a much lighter, fluffier and fresher texture. These are perfect for serving up on a cold December morning without having to wait around for the store-bought treats to be set out, and are much tastier and more satisfying besides.

Use any dried fruit on hand or that strikes your fancy, and cut larger pieces like apricots or apples into raisin-size dice.

Ginger Molasses Pancakes with Mixed Dried Fruit

Recipe by Lisa Turner Published on December 10, 2009 Light, fluffy pancakes with a festive fruit, ginger, spice and molasses flair — wonderful for serving over the holidays Preparation: 15 minutes Cooking time: 40 to 60 minutes Print this recipe Ingredients: 3/4 cup rolled or steel-cut oats 3/4 cup plain whole fat yogurt 3/4 cup mixed dried fruit (e.g., raisins, currants, cranberries, apples, cherries, apricots) 1 1/4 cups all-purpose flour 3/4 cup water 1 tablespoon molasses 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg pinch of ground cloves pinch of sea salt 2 large eggs Instructions: Stir the oats into the yogurt in a large mixing bowl and leave to soak overnight at room temperature. Cover the dried fruit with warm water and soak for 5 to 10 minutes. Drain and add to the oats and yogurt. Stir in the flour, water, molasses, baking powder, baking soda, spices, salt and eggs. Let stand at room temperature for 20 to 30 minutes. Lightly butter a large cast-iron skillet or frying pan and warm up on just less than medium heat. At the same time, preheat an oven to 175°F. Drop in 1/4 cup of the batter for each pancake and fry for 3 to 4 minutes or until the edges are cooked and bubbles are well formed on the surface. Turn over and fry on the other side until the pancakes are golden brown on both sides, about 1 minute longer. Remove from the pan and place on a plate in the oven to keep warm until all the batter's been used up for pancakes. Serve the pancakes warm with pure maple syrup. Makes 12 four-inch pancakes

More pancake and waffle recipes you may enjoy:
Vanilla Oat Pancakes
Blueberry and Cornmeal Buttermilk Pancakes
Spiced Pumpkin Waffles