GINGERBREAD PANCAKES
The ultimate Christmas breakfast treat, these American-style pancakes are lightly spiced with ginger and cinnamon, topped with maple syrup and dates
Provided by Chelsie Collins
Categories Breakfast, Brunch
Time 30m
Yield Makes 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 111 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
GINGERBREAD PANCAKES WITH BUTTERSCOTCH APPLES
I am a stay at home mom and I love to cook and bake. I hope you enjoy this as much as me and my family do.
Provided by Tamara Tartaglia
Categories Pancakes
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 200 F. Melt teh butter in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the brown sugar, 2 tablespoons water, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Cook until the mixture bubbles. Remove from the heat an stir in the vanilla; transfer to a serving dish an set aside.
- 2. Meanwhile, in a small bowl stir together the flour, granulated suger, ginger, remaining 1 teaspoon cinnamon, the baking powder, and remaining 1/4 teaspoon salt in a small bowl. Combine 1/4 cup water, the egg, molasses, and 3 tablespoons oil in a glass measuring cup; add to the flour mixture and stir with a fork until the mixture ia just combined but not smooth. Add additional water if necessary to reach the consistancy of pancake batter.
- 3. Brush a nonstick skillet with a little oil; heat over medium-low heat. Add the gingewrbread 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 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.
- 4. To serve, divide the pancakes among 4 dessert plates and top each serving with some of the apples.
GINGERBREAD PANCAKES WITH APPLE TOPPING
Steps:
- In a large saucepan, cook apples in butter over medium heat for 6-8 minutes or until tender. Combine sugar and cinnamon. Sprinkle over apples; stir to coat. Remove from the heat. Stir in vanilla and keep warm., In a small bowl, combine the flour, baking powder, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, milk, molasses and oil. Stir into dry ingredients just until 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 apple topping.
Nutrition Facts : Calories 523 calories, Fat 21g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 419mg sodium, Carbohydrate 76g carbohydrate (40g sugars, Fiber 2g fiber), Protein 8g protein.
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
WHOLE WHEAT GINGERBREAD PANCAKES
This tastes like dessert for breakfast. Top with some whipped cream for a real treat and a happy start to your day.
Provided by Geema
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk first 6 ingredients in a large bowl to blend.
- Whisk apple juice concentrate, water, butter and eggs in a medium bowl to blend.
- Add to dry ingredients, whick batter just until blended.
- Heat heaby griddle or skillet over medium-high heat; brush with some oil or butter.
- Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart.
- Cook until pancakes are golden brown, about 3 minutes per side.
- Transfer to plate and keep warm in low oven while making the rest of the pancakes.
- Serve with butter, maple syrup or apple butter.
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