Gingerbread Pancakes (8 servings) 3 cups all-purpose flour 6 Tablespoons baking powder 3 teaspoons unsweetened cocoa powder 1 1/2 teaspoons ground ginger 3/4 teaspoon ground cinnamon 3/4 teaspoon ground cloves 6 Tablespoons ground hazelnuts 3 cups milk 6 egg whites 6 tablespoons dark molasses 6 tablespoons vegetable oil In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside. In a medium bowl whisk together milk, egg whites and molasses. Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Ho ho ho! You'll be jolly like Santa Claus when you bite into these pancakes full of holiday flavor. Mr Breakfast would like to thank football for this recipe. Recipe number 729. Submitted 12/2/2002.