Tag Archives: gingerbread

Gingerbread Pancakes

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2014-01-03 10.28.28

This bite is going, going . . .

The kids and I just realized that we did not get around to making gingerbread cookies this year for Christmas.
We just had too much hustlin’ and bustlin’ going on.

So to appease my children’s lack of gingerbread for the holiday season so far,
I made them gingerbread pancakes for breakfast this morning.

I realized as I started to draft my post that I had previously posted this recipe,
well – – good recipes deserve to be revisited from time to time,
so here’s my re-post of these delicious pancakes 🙂

Don’t forget to click here for the recipe!

2014-01-03 10.28.11

. . . Gone! And going for another!

Snow day!

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What does one do on a snow day? Well if you get the message from school district the night before (like I did), you know you can sleep in!! (like I did!)

When you finally get up and send the boys out to shovel you make breakfast, which at this point is almost lunch.

What to make? Something you don’t usually have time to make that’s warm and yummy!

I decided to make Gingerbread pancakes. I usually make them around Christmas, but didn’t get to it this year.


Gingerbread Pancakes

2 C all-purpose flour
1/4 C packed brown sugar
1 Tbsp baking powder
3/4 tsp baking soda
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp nutmeg
Dash dry mustard
1 C dairy sour cream
1 1/4 C milk
1/2 C unsalted butter, melted
1/4 C molasses
2 eggs
1 C chopped pecans (optional)

In a large bowl combine the dry ingredients. Stir well and set aside.

In another bowl whisk together sour cream, milk, melted butter, molasses and eggs to blend thoroughly.

Add the sour cream mixture to the dry ingredients and stir just to combine, being careful not to overbeat (batter will be slightly lumpy.) Stir pecans if desired.

Pour 1/4 cup of batter onto a hot, lightly greased griddle. Cook over medium heat, flipping over when bubbles develop on the surface and edges are slightly dry. Cook on other side for 2-3 minutes until golden brown.

Serve immediately with maple syrup. But my favorite is a dollop of whipped cream on top. Today, I had a little bit of cream cheese glaze left over from the cinnamon roll pancakes (get recipe) I made, so I just warmed it up so that I could drizzle it on top of the pancakes. It was perfect!!

** If you don’t want to make the pancake batter from scratch (like I did) then you can use a pancake mix.
I used Krusteaz and made the 12-14 pancake amount.

The amount of pancake mix was 2 cups.

I added:
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp of cloves.
1/4 cup of molasses, stirred in with the water to add to the pancake mix so it would blend together easier.