Holiday Spice Pancakes Food

CINNAMON PANCAKES

Steps:

• Stir pancake mix and cinnamon in large bowl until well blended. Stir in eggs, milk, oil and vanilla just until blended.
• Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble. Serve pancakes with Spiced Syrup, if desired.Test Kitchen Tip:To make easy and flavorful Spiced Syrup for your cinnamon pancakes, mix 1 cup pancake syrup, 1 teaspoon McCormick® All Natural Pure Vanilla Extract, and 1/4 teaspoon McCormick® Ground Cinnamon in small microwave safe bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once.

SUNRISE ORANGE PANCAKES

Steps:

• In a small saucepan, combine 4 tablespoons sugar, cornstarch and 3/4 cup orange juice; stir until smooth. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from heat; cool to lukewarm. , Meanwhile, combine biscuit mix and remaining sugar in a bowl. Beat the eggs, milk and remaining orange juice; stir into dry ingredients just until moistened. , Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with orange sauce.

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.

SPICE PANCAKES

Steps:

• Mix all ingredients.
• Lightly coat a large skillet with vegetable oil and heat over medium heat. Flip the pancakes when they start to bubble.
• This makes a large batch that freezes and reheats well and they smell wonderful!

HOLIDAY SPICE CHEESECAKE

Steps:

• Place graham crackers and walnuts in a food processor; cover and process until nuts are finely chopped. Add butter and cinnamon; process until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., For filling, in a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, vanilla, cinnamon, allspice and salt. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Transfer to a pastry bag with a star tip. Pipe around edge of cheesecake; sprinkle with cinnamon.

CHEF JOHN'S PUMPKIN PANCAKES

Steps:

• Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
• In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
• Coat skillet with 1 teaspoon vegetable oil over medium heat.
• Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.