Gingerbread Pancakes W Fresh Blueberry Syrup Recipes

Steps:

• In a bowl, combine the first eight ingredients. Combine buttermilk, egg, molasses and oil; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubble form on top of pancake. Cook until second side is golden brown. Serve with syrup and whipped cream if desired.

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.

Steps:

• In a large bowl combine first 8 dry ingredients.
• In another small bowl whisk together the egg with buttermilk, sugar, molasses, and melted butter until very well combined; add to the flour mixture and mix lightly until just until moistened (a few small lumps in the mixture is okay, do not overmix).
• At this point you may refrigerate for a few hours until ready to use.
• Grease a griddle, then drop about 1/4-cup batter for each pancake into the pan.
• Cook the pancakes until the tops are covered with bubbles and the edges looked cooked.
• Turn and cook the other side.
• Serve with marmalade.

Steps:

• Simmer 12 minutes.
• Cool and bottle.

Steps:

• Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries.
• Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch.

Steps:

• Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
• Whisk lemon juice into syrup; serve immediately or cool.

Steps:

• In a small bowl, stir together flour, baking powder, soda, salt, ginger and cinnamon. Set aside.
• In large bowl, beat together egg and milk.
• Stir in molasses, then oil.
• Add flour mixture and stir just until combined.
• Pour a quarter cup of batter per pancake onto griddle.
• Cook on first side until puffed, full of bubbles and dry looking around edges.
• Turn and cook until second side is browned.

Steps:

• Sift together flour, salt, baking powder, baking soda, ginger, cinnamon, and allspice.
• In a separate small bowl, beat the eggs, buttermilk, oil, and molasses together.
• Stir wet ingredients into flour mixture, just until moistened, leaving it a little lumpy.
• Heat a large skillet or griddle over medium heat and oil it lightly or coat with a small amount of shortening.
• Add batter, approx 1/4 cup at a time to the griddle, but do not crowd.
• Cook until bubbles appear and edges begin to brown, then turn them and cook the other side until lightly browned on the bottom.
• Transfer cooked pancakes to a platter and keep warm until all are cooked.
• Serve with chunky applesauce or apple pie filling and whipped cream, if desired; also goes good with poached pears.

Steps:

• Whisk dry ingredients together.
• Whisk egg white in a medium size bowl, then add yolk and milk.
• Add dry ingredients and stir just until combined.
• Pour by 1/4 cup measure onto hot griddle coated with cooking spray.
• I served these with fresh blueberry syrup. Mash 2 cups frozen blueberries (thawed) with 2 Tbs Splenda. Add a little lemon juice and maple syrup to desired sweetness and consistency.