GINGERBREAD PANCAKES WITH BANANA CREAM
To save some time during the busiest of holidays, I make and refrigerate the batter for these pancakes two hours before cooking. This way I don't have to fuss with measuring ingredients while my guests mill about the kitchen anxiously awaiting brunch. -Barbara Brittain, Santee, California
Provided by Taste of Home
Time 30m
Yield 42 pancakes (4-2/3 cups topping).
Number Of Ingredients 14
Steps:
- In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in bananas. Cover and chill until serving., In a very large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with banana cream.
Nutrition Facts : Calories 681 calories, Fat 26g fat (16g saturated fat), Cholesterol 168mg cholesterol, Sodium 678mg sodium, Carbohydrate 101g carbohydrate (51g sugars, Fiber 2g fiber), Protein 12g protein.
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.
BANOFFEE BANANAS WITH BUTTERMILK PANCAKES, GINGER AND CREAM
This is a very naughty dessert or breakfast/brunch dish - but it is nice to have a treat now and then, so why not! Glossy caramelised toffee bananas served sandwiched between light, fluffy pancakes and then topped with more bananas and ginger syrup with whipped cream............how decadent is that! I used this ginger syrup last time I made these, Recipe #271638 by Sharon 123, it was excellent!
Provided by French Tart
Categories Breakfast
Time 25m
Yield 4 Pancake Stacks, 4 serving(s)
Number Of Ingredients 11
Steps:
- Pancakes: Sift the plain flour and baking powder together in a large bowl, and make a well in the centre. Pour in the eggs and buttermilk, then gradually whisk in the flour mixture, until you have a perfectly smooth batter. Add the milk if the batter seems a little thick.
- Heat the butter or oil in a large, non-stick frying pan over a medium heat. Add 4 large spoonfuls of the pancake batter, spaced apart, to make 9cm round pancakes. Cook for 2 minutes, until golden underneath, then flip over and cook for a further 2 minutes, until cooked through. Remove, keep warm in a low oven and repeat with the remaining batter - makes about 8 pancakes in total.
- Banoffee Bananas: Heat the sugar and ginger syrup in a pan, until it forms a caramel or sticky thick sauce.
- Add the banana slices to the pan, shaking to coat well.
- Add the butter to the pan and heat for another 1-2 minutes.
- To Assemble: Take one pancake and top with some of the banoffee banana and ginger syrup mixture - place another pancake on top and add another spoon of the banana mixture; Add the whipped cream and drizzle any remaining ginger and toffee syrup over and around the pancake sandwich stack. (Drizzle some more ginger syrup over if there is not enough!).
- Serve immediately whilst still warm.
Nutrition Facts : Calories 407.2, Fat 13.8, SaturatedFat 7.6, Cholesterol 134.5, Sodium 234.4, Carbohydrate 65, Fiber 3.9, Sugar 28, Protein 8.8
MAGNOLIA CAFE'S GINGERBREAD PANCAKES
Provided by Food Network
Time 25m
Yield 8 to 10 large pancakes
Number Of Ingredients 14
Steps:
- In a large bowl, mix eggs and brown sugar until well combined. Add buttermilk, water and brewed coffee, and stir to combine. In another large bowl, sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in the melted butter.
- Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat and then add the batter, by ladlefuls. Cook until little bubbles appear around the edges of the pancake, and then flip. Cook on the second side until golden brown and cooked through in the middle. Serve immediately.
GINGERBREAD PANCAKES
Served in combination with lemon sauce and/or whipped cream, these are a delightful dessert or a breakfast splurge. Courtesy of Room at the Inn B & B in Colorado Springs.
Provided by Chef Kate
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Sift together the dry ingredients.
- Beat egg well.
- Add milk, beat in molasses, then canola oil. Mix in dry ingredients until smooth.
- Using a quarter cup measure, spread pancake on preheated griddle and cook until golden brown.
- Turn pancake to finish other side.
Nutrition Facts : Calories 375.2, Fat 14.9, SaturatedFat 3, Cholesterol 57.2, Sodium 378.6, Carbohydrate 52.1, Fiber 1.5, Sugar 11.9, Protein 8.4
GINGERBREAD PANCAKES
These warmly spiced pancakes have all of the classic flavors of gingerbread cookies. Finely grated fresh ginger and lemon zest brighten the deep molasses and spice flavors. Serve these pancakes with warm maple syrup and butter.
Provided by Yossy Arefi
Categories breakfast, brunch, pancakes, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 14 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 490 milligrams, Sugar 30 grams, TransFat 0 grams
GRANDMA'S GINGERBREAD PANCAKES
My dear Grammie was making gingerbread one morning and my brother and I arrived, starving! She altered the recipe slightly, put it on the grill and the result is this delicious recipe. The smell of it cooking always takes me back to that morning--mmmm!
Provided by CKINCAID1
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 20.9 g, Cholesterol 18.6 mg, Fat 0.7 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 149.9 mg, Sugar 4.7 g
EASY GINGERBREAD PANCAKES
Steps:
- In a small bowl, combine the pancake mix, molasses, cinnamon, ginger and cloves. Stir in water just until dry ingredients are moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired.
Nutrition Facts : Calories 248 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 972mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 1g fiber), Protein 5g protein.
FLUFFY GINGERBREAD PANCAKES
Light, fluffy pancakes that taste like gingerbread! Great for the holidays!
Provided by Lynda Tombrella
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk together the milk, coffee, butter, and eggs in a bowl until evenly blended; set aside. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; pour the egg mixture into the flour mixture, and stir just until combined. Set aside for 10 to 15 minutes.
- Coat the bottom of a large skillet with cooking spray, and place pan over medium heat. Scoop large spoonfuls of batter onto the hot pan, and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.
Nutrition Facts : Calories 579.6 calories, Carbohydrate 89.8 g, Cholesterol 167.1 mg, Fat 20.1 g, Fiber 4 g, Protein 12.6 g, SaturatedFat 11.3 g, Sodium 1059.8 mg, Sugar 42 g
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