Gingerbread Pancakes

gingerbread-pancakes-3

Warm up on winter mornings with the fluffy taste of gingerbread pancakes smothered in cinnamon maple syrup.

Ingredients:

  • 1¼ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ teaspoon ground ginger
  • ⅛ teaspoon cloves
  • ⅛ teaspoon nutmeg
  • ¼ cup brown sugar
  • 2 tablespoons molasses
  • 2 Land O Lakes Eggs
  • 4 tablespoons Challenge Butter, melted
  • ¾ cup milk
  • 1 cup Hungry Jack Maple Syrup + 1 teaspoon cinnamon

Directions:

  1. Preheat a griddle or skillet to medium heat (about 350 degrees). In a medium bowl whisk together flour and next 7 ingredients.
  2. In a large bowl mix together brown sugar, molasses, 2 eggs, melted butter, and milk.
  3. Add dry ingredients to wet ingredients and stir until just combined. Don’t over mix, there should still be a few lumps throughout.
  4. Lightly grease the preheated griddle. Pour ¼ cup of batter onto griddle. Cook 1-2 minutes until edges begin to look “dry” and bubbles form in the batter. Use a thin spatula to flip the pancake and allow to cook another minute or two until the second side is lightly browned. Repeat with remaining batter.
  5. For cinnamon syrup, heat syrup in a small sauce pan over medium heat for about 5 minutes. Stir in cinnamon. Serve with warm pancakes.

image & recipe via Creme de la Crumb

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