Gingerbread Pancakes With Warm Lemon Sauce Food

GINGERBREAD PANCAKES WITH WARM LEMON SAUCE

Steps:

• Mix gingerbread mix, water, and egg in large bowl until batter is smooth.
• Heat griddle or large skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
• Meanwhile, beat pudding mix and milk in microwaveable bowl with whisk 2 minutes. Microwave on high 1 1/2 minutes or until heated through, stirring after 1 minute. Serve pancakes with warm lemon sauce.

GINGERBREAD PANCAKES WITH WARM LEMON SAUCE

Steps:

• Mix gingerbread mix, water and egg in large bowl until batter is smooth.
• Heat griddle or large skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
• Meanwhile, beat pudding mix and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min. or until heated through, stirring after 1 min. Serve pancakes with warm lemon sauce.

GINGERBREAD PANCAKES WITH WARM LEMON SAUCE

Steps:

• MIX gingerbread mix, water and egg in large bowl until batter is smooth. HEAT griddle or large skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides. MEANWHILE, beat pudding mix and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min. or until heated through, stirring after 1 min. Serve pancakes with warm lemon sauce.

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.

GINGERBREAD PANCAKES WITH WARM LEMON SAUCE

Steps:

• Mix gingerbread mix, water and egg in large bowl until batter is smooth.
• Heat griddle or large skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
• Meanwhile, beat pudding mix and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min. or until heated through, stirring after 1 min. Serve pancakes with warm lemon sauce.

GINGERBREAD PANCAKES WITH CREAM CHEESE AND RUM SAUCE

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.

GINGER PANCAKES WITH LEMON SAUCE

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.

GINGER PANCAKES WITH LEMON SAUCE

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.

GINGERBREAD PANCAKES WITH WARM LEMON SAUCE

Steps:

• Mix gingerbread mix, water and egg in large bowl until batter is smooth.
• Heat griddle or large skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
• Meanwhile, beat pudding mix and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min. or until heated through, stirring after 1 min. Serve pancakes with warm lemon sauce.

GINGER PANCAKES WITH LEMON SAUCE

Steps:

• For lemon sauce, in a small saucepan, combine the first five ingredients. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly; cook and stir over low heat until mixture reaches at least 160° and is slightly thickened. Keep warm., In a large bowl, whisk the biscuit mix, egg, milk, molasses and spices just until smooth. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is set. Serve with cream cheese and lemon sauce.

GINGERBREAD WITH LEMON SAUCE

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in the egg, molasses and water. Combine the flour, cinnamon, baking soda, ginger and salt; gradually add to creamed mixture and mix well. , Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 5-6 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted in the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. , In a 1-qt. microwave-safe bowl, combine the sugar, butter and water. Microwave, uncovered, on high for 1-2 minutes or until butter is melted and mixture begins to boil; stir. , Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 45 seconds. Stir in lemon juice and zest. Cook 45 seconds longer or until slightly thickened. Serve with the gingerbread.

GINGERBREAD WITH LEMON SAUCE

Steps:

• Gingerbread: Grease 9x9x2" baking pan.
• Preheat oven to 350 degrees F.
• Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
• Stir in the wheat germ.
• Beat eggs in a medium size bowl until frothy.
• Stir in buttermilk, molasses and oil, mixing well.
• Stir liquid ingredients into dry ingredients, mixing well.
• Pour into prepared pan.
• Bake in oven for 35 minutes or until top springs back when pressed.
• Cool in pan on wire rack.
• Cut into squares.
• Serve warm with Lemon Sauce.
• Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
• Stir in boiling water and bring to boil again, stirring constantly.
• Lower heat and simmer, stirring, until sauce is thickened and clear.
• Stir in butter, lemon rind and juice.
• Pour over warm Gingerbread.