3 cups flour
1/4 cup baking powder
2 tsp. salt
3 cups crushed gingersnap cookies, about 60 cookies
1 cup nonfat instant dry milk powder
1/2 cup sugar
2 tbsp. ground ginger
3/4 cup butter flavored shortening
1 cup gingersnap pancake mix
1 large egg, lightly beaten
1/2 cup milk
1For pancake mix,
Mix first 7 ingredients in a large bowl stirring well. Cut in shortening with a pastry blender til mixture is crumbly. Put pancake mix in an airtight container and store in cool dry place up to 6 weeks. Makes 9 cups.
Put pancake mix in small bowl and make a well in center. Mix egg and milk, stirring well. Add milk mixture to pancake mix, stirring just til dry ingredients are moistened.
Preheat griddle to 325. Lightly grease griddle. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes til tops are covered with bubbles and edges look cooked. Turn and cook other side. Serve with whipped butter and molasses, syrup, apple butter or powdered sugar. Makes 6 four inch pancakes.