GINGER PANCAKES WITH LEMON SAUCE
Pancakes aren't just for breakfast anymore! These sweet dessert pancakes have a hint of ginger and a refreshing lemon sauce.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 8
Number Of Ingredients 14
Steps:
- In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly. Keep warm over low heat.
- Heat griddle or skillet over medium-high heat or electric griddle to 350°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In medium bowl, beat Bisquick mix, milk, molasses, ginger, cinnamon, cloves and 1 egg with wire whisk or hand beater until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
- Cook until bubbles break on surface. Turn; cook other sides 1 minute. Top each serving of pancakes with cube of cream cheese and sauce.
Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 100 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 36 g, TransFat 1 1/2 g
GINGER PANCAKES
Try a twist to traditional pancakes. These yummy cakes are made with soymilk and fat-free egg product.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- In medium bowl, beat egg product with egg beater or wire whisk until foamy. Beat in remaining ingredients except syrup just until smooth.
- Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
- Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.
Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 6 g, TransFat 0 g
GINGER-SPICED PANCAKES
In hopes of creating pancakes that remind me of the Christmas season, I came up with these ginger pancakes. These are a delicious way to celebrate Christmas breakfast with your family.
Provided by MomHatesCooking
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Beat milk, egg, applesauce, ground ginger, vanilla extract, and cinnamon together in a bowl. Whisk baking mix into the milk mixture until just combined into a loose batter.
- Prepare a skillet with cooking spray and place over medium heat.
- Ladle about 1/4 cup batter into the prepared skillet; cook until bubbles begin to form on the top, 3 to 5 minutes. Turn the pancake and continue cooking until the other side of the pancake is golden brown, 3 to 5 minutes more. Transfer pancake to a plate and cover with a lid to keep warm. Repeat until batter is completely used.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 24.5 g, Cholesterol 23.7 mg, Fat 1.8 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 601.8 mg, Sugar 3.4 g
GINGERBREAD PANCAKES WITH CREAM CHEESE AND RUM SAUCE
Warming spices add a measure of holiday cheer to these silver dollar pancakes. The warm cream cheese sauce can be made without rum if you're serving the pancakes to children.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings (about 8 pancakes per plate; 56 pancakes total)
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- For the pancakes: Whisk the flour, 1/4 cup plus 2 tablespoons of the sugar, the cornstarch, baking powder, ginger, cinnamon, cloves, baking soda and 1/4 teaspoon of the salt together in a large bowl. Whisk 1 1/4 cups of the milk, the molasses, melted butter, 1/2 teaspoon of the vanilla and the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until batter is thick and ingredients are just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes.
- Meanwhile, make the cream cheese sauce: Combine the remaining 1/4 cup plus 2 tablespoons sugar, 1/4 teaspoon salt, 3/4 cup milk and 1/2 teaspoon vanilla with the cream cheese and rum in a small saucepan over medium heat, whisking until the cream cheese melts completely and mixture just begins to simmer, about 2 minutes. Remove the sauce from the heat and keep warm.
- Heat a large nonstick skillet over medium heat. Use 1 heaping tablespoon of the batter per pancake, making enough to just fill the skillet without crowding. Cook until pancakes are golden on the bottom and bubbly on top, about 30 seconds. Flip the pancakes and cook until lightly golden on the bottom, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter.
- When ready to serve, divide the pancakes between four serving plates, dust with confectioners' sugar and drizzle with the cream cheese sauce. Serve immediately with extra sauce on the side.
LEMON GINGER CAKE WITH LEMON-CREAM CHEESE FROSTING
Categories Cake Mixer Citrus Ginger Dessert Bake Cream Cheese Spice Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 21
Steps:
- For Cake:
- Position rack in center of oven and preheat to 350 °F. Butter two 9-inch diameter cake pans with 2-inch-high sides. Line bottom of pans with waxed paper; butter paper. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in lemon juice, lemon peel and vanilla (mixture may look curdled). Sift flour, ginger, cinnamon, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients.
- Divide batter equally between prepared pans. Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes. Transfer pans to racks. Cool 10 minutes. Using small sharp knife, cut around sides of pan to loosen cakes. Turn out cakes onto racks and cool completely. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
- For Frosting:
- Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth. Add powdered sugar and beat until frosting is smooth.
- Place 1 cake layer on platter. Spread 1 cup frosting over top. Place remaining cake layer atop. Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls. Sprinkle top of cake with remaining 1 teaspoon lemon peel. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.)
LEMON DRIZZLE PANCAKES
Indulge in a stack of our ultra-indulgent lemon drizzle pancakes, inspired by our favourite classic bake. These are a guaranteed crowd-pleaser
Provided by Anna Glover
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 12
Steps:
- Whisk all of the pancake ingredients together in a large bowl until smooth.
- Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape into a 8-9cm round disc. Depending on the size of your pan you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min on the other.
- Heat oven to its lowest setting. Stack the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest.
- Softly beat the double cream with the icing sugar using a whisk, then fold in half of the lemon curd. Mix the remaining curd with enough lemon juice to make it a drizzling consistency.
- To serve, stack the pancakes with layers of the whipped cream in between them, drizzle with lemon curd, and scatter with lemon zest to serve.
Nutrition Facts : Calories 560 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.13 milligram of sodium
GINGER PANCAKES WITH LEMON SAUCE
Sounded like a different breakfast. I had to post. Haven't tried it yet though. From Culinary Classics, SD Symphony Orchestra League Cookbook.
Provided by Oolala
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Beat all pancake ingredients in a large bowl with a mixer until smooth.
- Pour a scant 1/4 cup batter onto hot griddle, grease as necessary.
- Bake until pancakes are dry around the edges. Turn and bake the other side.
- Remove cooked pancakes to a plate and serve with the lemon sauce on top.
- For the sauce, heat all sauce ingredients to boiling over medium heat, stirring constantly.
Nutrition Facts : Calories 540.3, Fat 25, SaturatedFat 6, Cholesterol 78.9, Sodium 743.7, Carbohydrate 73.3, Fiber 1.2, Sugar 46.1, Protein 7.3
GINGER PANCAKES
Found this in the Baker's Catalog and it sounds great though I haven't tried it yet. Described as tender, moist, gingery pancakes. Sounds a little complicated to me but great for that special breakfast or just as something a little different. (Directions say you may substitute 2 cups liquid buttermilk for the buttermilk powder and liquid milk if desired) a variation listed for Ginger-Pumpkin Pancakes - add 1 cup pumpkin puree and reduce the amount of milk to 1 1/4 cups.
Provided by Bonnie G 2
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the dry ingredients to blend. In a separate bowl, whisk the eggs, milk, pumpkin (if using above variation)and butter until blended. Add the egg mixture to the flour mixture, stirring just until blended.
- Heat griddle to about 350°F, or a frying pan over medium heat. Coat lightly with oil.
- Drop pancake batter onto the griddle and cook until pancakes are browned on the bottom, about 2 minutes; they'll form bubbles on their top surface, and the edges will begin to look dry.
- Turn and brown the other side.
- Serve with butter, syrup, and diced crystallized ginger.
- Yields sixteen 4-inch pancakes.
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