If it makes sense sometimes to eat breakfast for dinner, why not breakfast for dessert? These pancakes are perfect for the fall, when apples are in season and warm gingerbread spices are on the mind. My apple of choice is the Golden Delicious because when cooked, it becomes honeyed, rich and intense, but you can use any apple that holds its shape. Just don't try this with McIntosh; they disintegrate into mush.
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Meanwhile, in a small bowl stir together the flour, granulated sugar, ginger, remaining 1 teaspoon cinnamon, baking powder, and remaining 1/4 teaspoon salt. In glass measuring cup, combine 1/4 cup water, the egg, molasses, and vegetable oil. Add to the flour mixture and stir with a fork until the mixture is just combined, but not smooth. Add additional water if necessary to reach the consistency of pancake batter.
Brush a nonstick skillet with a little oil; heat over medium-low heat. Add the gingerbread mixture to the skillet a generous tablespoonful at a time and spread to make a 2 1/2-inch round; cook until lightly browned, about 3 minutes. Turn and brown on the other side, 3 to 4 minutes. Repeat until all the batter has been used. Keep the pancakes warm in the oven until all have been cooked. Transfer and divide the pancakes among 4 warmed serving plates and top each serving with a quarter of the apple mixture.