Gingerbread pancakes recipe

Gingerbread Pancakes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Gingerbread Pancakes recipe is a delightful twist on a classic breakfast favorite. Combining the warm flavors of ginger, cinnamon, and molasses, these fluffy pancakes are perfect for a cozy morning treat. With just a few simple ingredients, you can whip up a stack of these festive pancakes in no time. Serve them with a drizzle of maple syrup and a sprinkle of powdered sugar for an extra touch of sweetness.

Keywords: gingerbread, pancakes, recipe, breakfast, cozy.

Gingerbread pancakes recipe details

Gingerbread pancakes recipe, recipe Rating: 4.6
Number of votes:106

Ingredients

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1-1/4 cups milk

1/4 cup molasses

3 tablespoons cooking oil

Lemon Sauce

1/2 cup sugar

4 teaspoons cornstarch

dash ground nutmeg

1 cup water

2 Tablespoons butter or margarine

1/2 teaspoon finely shredded lemon peel

2 Tablespoons lemon juice

Instructions:

In a medium mixing bowl stir together the flour, baking powder, cinnamon, ginger, baking soda, and salt. In a large mixing bowl beat the egg and milk till combined. Then beat in molasses and cooking oil. Add the flour mixture to the milk mixture and stir till blended but still slightly lumpy. Pour about 1/2 cup batter for each pancake onto to hot, lightly greased griddle or heavy skillet. Cook over medium heat till browned, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Serve with Lemon Sauce.

Lemon Sauce:In a small saucepan stir together sugar, cornstarch, and nutmeg. Stir in water. Cook and stir till thickened and bubbly. Then cook and stir for 2 minutes more. Remove from heat. Add butter or margarine, lemon peel, and lemon juice. Stir just till butter or margarine melts. Serve warm.

Makes: About 10 pancakes and 1-1/4 cups lemon sauce