Ginger Spiced Pancakes Recipes

GINGERBREAD PANCAKES

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.

GINGER-SPICED PANCAKES

Steps:

• Beat milk, egg, applesauce, ground ginger, vanilla extract, and cinnamon together in a bowl. Whisk baking mix into the milk mixture until just combined into a loose batter.
• Prepare a skillet with cooking spray and place over medium heat.
• Ladle about 1/4 cup batter into the prepared skillet; cook until bubbles begin to form on the top, 3 to 5 minutes. Turn the pancake and continue cooking until the other side of the pancake is golden brown, 3 to 5 minutes more. Transfer pancake to a plate and cover with a lid to keep warm. Repeat until batter is completely used.

GINGER PANCAKES WITH LEMON SAUCE

Steps:

• In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly. Keep warm over low heat.
• Heat griddle or skillet over medium-high heat or electric griddle to 350°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, beat Bisquick mix, milk, molasses, ginger, cinnamon, cloves and 1 egg with wire whisk or hand beater until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
• Cook until bubbles break on surface. Turn; cook other sides 1 minute. Top each serving of pancakes with cube of cream cheese and sauce.

HOLIDAY SPICE PANCAKES

Steps:

• In a large bowl, combine the flour, Mulling Spices, sugar, cinnamon, baking powder, salt and nutmeg. In a small bowl, whisk the milk, egg, oil and vanilla. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

GRANDMA'S GINGERBREAD PANCAKES

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.

GINGERBREAD-SPICED APPLE PANCAKES

Steps:

• In a small saucepan, bring the apple juice to a boil over high heat.
• Boil until reduced to about 1/3 cup, about 10 minutes.
• Remove from the heat and whisk in the maple syrup.
• Cover and set aside to keep warm.
• Preheat the oven to 200°; have ready a rimmed baking sheet.
• Using a food processor fitted with the shredding disk, or the large holes of a box grater, shred the apples.
• You should have about 1 1/2 cups.
• In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt, rubbing the brown sugar through the mesh with your fingers.
• In a medium bowl, whisk together the milk, eggs, and melted butter.
• Pour over the flour mixture and add the shredded apples.
• Stir just until combined; to not overmix.
• Place a griddle over high heat until hot.
• Lightly oil the griddle.
• For each pancake, pour about 1/3 cup of the batter onto the griddle and spread it slightly with the back of the measuring cup.
• Cook until bubbles form and break on the surface, about 1 1/2 minutes.
• Flip the pancakes and cook until the other sides are golden brown, about 1 minute more.
• Transfer to the baking sheet and keep warm in the oven.
• Repeat until all of the batter is used, oiling the griddle as needed.
• If batter begins to thicken, thin it with a bit more milk.
• Serve the pancakes piping hot, with plenty of butter and the syrup.

GINGER PANCAKES WITH LEMON SAUCE

Steps:

• For lemon sauce, in a small saucepan, combine the first five ingredients. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly; cook and stir over low heat until mixture reaches at least 160° and is slightly thickened. Keep warm., In a large bowl, whisk the biscuit mix, egg, milk, molasses and spices just until smooth. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is set. Serve with cream cheese and lemon sauce.

SPICE PANCAKES

Steps:

• Mix all ingredients.
• Lightly coat a large skillet with vegetable oil and heat over medium heat. Flip the pancakes when they start to bubble.
• This makes a large batch that freezes and reheats well and they smell wonderful!