Spice Pancakes Food

HOLIDAY SPICE PANCAKES

Steps:

• In a large bowl, combine the flour, Mulling Spices, sugar, cinnamon, baking powder, salt and nutmeg. In a small bowl, whisk the milk, egg, oil and vanilla. 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 second side is golden brown. Serve with syrup.

PUMPKIN SPICED PANCAKES

Steps:

• Pecan Syrup Preparation:
• Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
• Pancake Preparation:
• In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
• Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.

SPICED MAPLE PANCAKES

Steps:

• Mix flour, baking powder, and salt together in a bowl.
• Whisk milk, egg, 2 tablespoons vegetable oil, maple syrup, cinnamon, nutmeg, and cloves together in a separate bowl. Stir milk mixture into flour mixture until just blended.
• Heat 2 teaspoons vegetable oil on a griddle over medium heat; pour about 1/4 cup batter onto the hot griddle. Cook until bubbles begin to form on top of pancakes, 3 to 5 minutes. Flip and cook until second side is golden brown, 3 to 5 more minutes. Repeat with remaining batter.

APPLE SPICED PANCAKES

Steps:

• In a large bowl, whisk together flour, baking powder, cinnamon, ginger and salt.In a medium-sized bowl, whisk eggs, milk and maple syrup. Pour egg mixture into flour mixture and stir to combine. Stir in grated apples and pecans.Heat a nonstick or cast-iron skillet over medium heat, or heat a griddle to 375ºF. Lightly coat skillet with cooking spray.Using a ¼-cup measuring cup, scoop batter into the skillet, a few pancakes at a time. When pancakes start to bubble on top, flip and cook until pancakes are cooked through all the way. Repeat with remaining batter. (Makes 20 pancakes.)Serve pancakes with maple syrup and fresh fruit, if desired.

PUMPKIN SPICE PANCAKES

Steps:

• Combine the pancake mix with 3/4 cup cold water in a large mixing bowl and whisk until just combined. Add the pumpkin puree and pie spice and whisk until well incorporated. For each pancake, spoon 2 tablespoons of the batter onto a preheated griddle or nonstick skillet. Cook 2 minutes or until bubbles appear, then turn the pancakes and cook for 2 minutes longer. Transfer the pancakes to a plate and serve with maple syrup and butter (or pumpkin spice compound butter).

SPICY PANCAKES

Steps:

• Beat egg yolks.
• Add remaining ingredients, except egg whites and garnish, and beat until smooth.
• gently fold in egg whites.
• Pour batter by 1/4 cupfuls onto hot greased griddle.
• Turn pancakes when they ar puffed and full of bubbles, but before bubbles break.
• Cook other side until golden.
• Garnish with sifted icing sugar and lemon rind strips.

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!

HEALTHY PUMPKIN SPICE PANCAKES

Steps:

• In a large mixing bowl, whisk together the flour, sugar, baking powder, and pumpkin pie spice. Add the pumpkin pureée and plant-based milk, and stir to combine.
• Heat a large nonstick skillet over medium heat. For each pancake, pour ¼ cup of the batter into the skillet. You should be able to fit 2-3 pancakes in a large skillet at a time.
• Cook each pancake until bubbles appear on the surface and the edges become slightly matte. Flip and cook for an additional 30 seconds or until golden brown. Repeat with remaining batter.
• If freezing, let the pancakes cool for 5 minutes. Space them evenly on a large baking sheet and flash freeze them for 10 minutes. Then, wrap them tightly in foil or a sealed plastic bag.
• Freeze for up to one month. Reheat in an oven at 350 degrees F for 10-15 minutes or in a toaster.
• Top with sliced banana, chopped pecans, and maple syrup.

PUMPKIN SPICE PANCAKES

Steps:

• Whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. Set aside.
• Whisk together eggs, buttermilk, pumpkin, and vanilla in a medium bowl. Gradually stir buttermilk mixture into flour mixture until just combined. Gently stir in melted butter until just combined (mixture will be lumpy). Let stand 5 minutes.
• Heat a griddle or large skillet over medium. Reduce heat to medium-low; lightly grease griddle with butter. Working in batches, pour about ¼ cup batter per pancake onto griddle. Cook until tops have a few bubbles and edges look dry and cooked, 3 to 4 minutes. Flip pancakes; cook until puffed and thoroughly cooked, 3 to 4 minutes. Transfer to a plate; repeat process with remaining batter. Serve immediately with maple syrup and butter.

PUMPKIN SPICE PANCAKES

Steps:

• Heat a non-stick pan to medium/medium-low and pre-heat oven to 200°F. You'll place the pancakes on a baking sheet or plate in the oven to keep them warm while you cook.
• In a mixing bowl combine the flours, spices, baking powder and sea salt together with a fork. Add pumpkin purée, maple syrup and almond milk, and whisk together until well combined.
• Use a ¼ cup for each pancake. Lightly butter the pan with some vegan butter. Scoop batter into the centre of the pan. Once it starts to bubble all around and the edges of the pancake are slightly cooked through, that's when you flip it. It's approximately 2 minutes per side. Be sure to adjust your burner temperature as you go as the pan will get really hot half way through.
• Serve with more vegan butter and real maple syrup.