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 WITH FRUIT TOPPING
Wake 'em up Christmas morning with the delightful aroma of these fluffy pancakes. They've got a great gingerbread flavor and pretty fruit topping! Substitute boysenberry, blueberry or strawberry syrup for the maple syrup if you'd like a tasty change. -Michelle Smith, Sykesville, Maryland
Provided by Taste of Home
Time 20m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. Combine the egg, 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. , To serve, place two pancakes on each plate; drizzle with 2 tablespoons syrup. Top with 1/4 cup apple pie filling; sprinkle with cranberries.
Nutrition Facts : Calories 514 calories, Fat 9g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 245mg sodium, Carbohydrate 102g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.
GINGERBREAD PANCAKES WITH ICING
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 18 to 20 pancakes
Number Of Ingredients 18
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.
GINGERBREAD PANCAKES WITH BUTTERSCOTCH APPLES
Provided by Sara Moulton
Categories Egg Fruit Ginger Breakfast Brunch Dessert Christmas Vegetarian Kid-Friendly Dinner Lemon Apple Vanilla Fall Winter Cinnamon Molasses Butter Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 200°F. Melt the 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 and stir in the vanilla; transfer to a serving dish and set aside.
- 2. Meanwhile, in a small bowl stir together the flour, granulated sugar, 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 is just combined but not smooth. Add additional water if necessary to reach the consistency of pancake batter.
- 3. 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.
- 4. To serve, divide the pancakes among dessert plates and top each serving with some of the apples.
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
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
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
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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