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
KELLY'S GINGERBREAD PANCAKES W/ RAISINS
I make over 70 different kinds of pancakes,(all my own recipes!), these are one of my favorites! You can omit the raisins if you don't like them, but I really like them in there!
Provided by Wildflour
Categories Breakfast
Time 35m
Yield 10 pancakes
Number Of Ingredients 14
Steps:
- In large bowl, whisk flour, baking powder, cinnamon, salt, ginger, nutmeg, cloves and baking soda.
- In medium-sized bowl, whisk egg until fluffy.
- Whisk into the egg, the milk, molasses, melted butter and vanilla.
- Stir in raisins.
- Pour wet ingredients over dry and fold until all is moistened but batter is still lumpy.
- Scoop batter,(I use a 1/3 cup measuring cup for easy pouring), onto hot non-stick griddle over medium-low heat and cook/bake pancakes until brown on both sides, turning once.
- Serve with softened butter and warm maple syrup.
- Makes 10 pancakes.
- *These pancakes are a bit delicate, DO NOT try to turn them over too soon, or make them too big, lol. You'll end up with a mess! Turn them when edges are dry and bubbles stop forming on the top.
- **These are a deep, dark, rich brown color and taste just like gingerbread!
Nutrition Facts : Calories 194, Fat 6.2, SaturatedFat 3.7, Cholesterol 34.2, Sodium 283.8, Carbohydrate 32.1, Fiber 0.8, Sugar 13.8, Protein 3.3
GINGERBREAD PANCAKES
Make and share this Gingerbread Pancakes recipe from Food.com.
Provided by Lorrie in Montreal
Categories Breakfast
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the flour, baking powder, soda, salt, ginger and cinnamon.
- Set aside.
- In a large bowl, beat together the egg and milk, then stir in the molasses,and then the oil.
- Add the flour mixture until just combined.
- Pour a quarter cup of batter for each pancake on a preheated grill.
- Cook on the first side until the batter if full of bubbles on the surface.
- Flip the pancake and cook til the second side is lightly browned.
Nutrition Facts : Calories 130.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 19.1, Sodium 126.2, Carbohydrate 18.7, Fiber 0.6, Sugar 4, Protein 3
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
GINGERBREAD PANCAKES
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.
Nutrition Facts : Calories 305 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 849mg sodium, Carbohydrate 50g carbohydrate (17g sugars, Fiber 1g fiber), Protein 9g protein.
GINGERBREAD PANCAKES
Steps:
- Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).
- Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
- Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.
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