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Monday, March 2, 2015

Gingerbread Pancakes

This picture doesn't do these SCRUMPTIOUS Gingerbread Pancakes justice...BECAUSE they are amazing (....and this picture isn't). They are packed full of those gingerbread  flavors that we all love and adore....AND THE SYRUP, THE SYRUUUUUUPPPP....its the icing on the cake. It is the PERFECT syrup for these delicious pancakes.....and I mean PERFECT! Mmmmmm!!!

Gingerbread Pancakes
1 1/2 c. flour
2 t. baking powder
1 1/4 t. pumpkin pie spice
1 t. ground ginger
1/4 t. baking soda
1/4 t. salt
1 egg
1 1/2 c. buttermilk
1/2 c. unsweetened applesauce
2 T. oil
2 T. molasses
1 T. sugar
1 t. vanilla

Combine ingredient in a mixing bowl. Stir OR using an electric mixer, mix until well combined. LET BATTER REST for 10 minutes. Spray griddle or skillet with cooking spray. Heat to Medium high OR 375 degrees. When pan is hot, pour pancakes with a 1/4 c. measuring cup. Let each pancake cook until the bubbles that form, begin to pop, turn and let the other side cook another 2-3 minutes or until done. Continue processes until all pancakes are cooked. Top with Cream Cheese Syrup (recipe below) and a dollop of whipped topping, a shake of cinnamon and pecans, if desired. 

Cream Cheese Syrup

2 cubes REAL butter
8 oz. Cream cheese
3 c. powdered sugar
2 t. vanilla

IN a microwave safe dish, heat butter and cream cheese until melted. Whisk together until smooth. Add powdered sugar and vanilla. Serve on top of pancakes.


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