Christmas Gingerbread Pancakes Food

GRANDMA'S GINGERBREAD PANCAKES

Steps:

• Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

GINGERBREAD PANCAKES

Steps:

• In a bowl, combine the first eight ingredients. Combine buttermilk, egg, molasses and oil; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubble form on top of pancake. Cook until second side is golden brown. Serve with syrup and whipped cream if desired.

Steps:

• Place the flour, baking powder, baking soda, both sugars, salt, ginger, cinnamon and cloves into a large bowl. Mix together until combined.
• Add the egg, vanilla extract, lemon zest and buttermilk, then mix until just combined using a balloon whisk.
• Once combined add in the milk whilst continuing to stir with the whisk.
• Melt a knob of the butter in a large frying pan (skillet) over a medium heat, then carefully brush the butter around so the pan is finely coated.
• Pour in enough mixture to make two to three pancakes (approx. 60ml or ¼ cup of the mixture per pancake) and cook for 2-3 minutes.
• Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm. Cook on the other side for another 1-2 minutes.
• Repeat with the rest of the mixture until all the pancakes are cooked (you can keep the pancakes warm in a very low oven whilst you're making each batch).
• Serve the pancakes topped with a pat of butter and a drizzle of maple syrup. You can also decorate with mini gingerbread men cake toppers, cranberries and a little edible glitter.

GINGERBREAD PANCAKES WITH ICING

Steps:

• For the pancakes: In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt, nutmeg and cloves. In another medium bowl, whisk together the milk, melted butter, molasses, brown sugar, orange zest and egg. Slowly add the milk mixture to the flour mixture and stir until just combined. It is ok if the batter is a little lumpy. Do not overmix or you will have tough pancakes. (Let the batter sit for at least 5 minutes and up to 30 minutes for fluffier pancakes.)
• For the icing: In a small bowl, combine the confectioners' sugar and milk. Set aside.
• Grease a griddle or nonstick skillet with butter and heat to medium high. Pour 1/4 to 1/3 cup batter per pancake onto the griddle. When small bubbles begin to form on the tops of the pancakes, after 2 to 3 minutes, flip the pancakes and cook on the other side for 2 to 3 minutes. Serve the pancakes immediately with the icing and garnish with sprinkles and whipped cream if desired.

EASY GINGERBREAD PANCAKES RECIPE

Steps:

• 1- In a large bowl, combine the first six ingredients. In a smaller bowl, combine the egg, milk, molasses and oil. Stir the wet ingredients into the dry ingredients until moistened. 2- Pour batter by 1/4 cup onto a hot griddle. Flip when bubbles start to form on the top. Cook until golden brown. 3- Serve hot with toppings.

GINGERBREAD PANCAKES

Steps:

• Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.
• Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes.
• Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.

GINGERBREAD PANCAKES

Steps:

• In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices.
• In a separate bowl, whisk milk, molasses, eggs, melted butter, fresh ginger and lemon zest until well combined.
• Add the wet ingredients to the dry ingredients and gently stir until combined. (A few small lumps are fine.)
• Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the quarter cup, making sure to leave plenty of room in between for the batter to expand.
• Cook until the batter bubbles on the surface and browns on the bottom, a minute or two, then carefully flip. Cook until the batter is completely cooked through and the pancakes are slightly dark brown. Repeat until all the batter is used. Serve pancakes as you make them or keep them warm as you cook them by setting them on a baking sheet in a 250-degree oven.

CHRISTMAS GINGERBREAD PANCAKES

Steps:

• In a large bowl combine first 8 dry ingredients.
• In another small bowl whisk together the egg with buttermilk, sugar, molasses, and melted butter until very well combined; add to the flour mixture and mix lightly until just until moistened (a few small lumps in the mixture is okay, do not overmix).
• At this point you may refrigerate for a few hours until ready to use.
• Grease a griddle, then drop about 1/4-cup batter for each pancake into the pan.
• Cook the pancakes until the tops are covered with bubbles and the edges looked cooked.
• Turn and cook the other side.
• Serve with marmalade.