Gingerbread Pancakes With Banana Cream Recipes

GINGERBREAD PANCAKES

Steps:

• Sift together the dry ingredients.
• Beat egg well.
• Add milk, beat in molasses, then canola oil. Mix in dry ingredients until smooth.
• Using a quarter cup measure, spread pancake on preheated griddle and cook until golden brown.
• Turn pancake to finish other side.

EASY GINGERBREAD PANCAKES

Steps:

• In a small bowl, combine the pancake mix, molasses, cinnamon, ginger and cloves. Stir in water just until dry ingredients are moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired.

GINGERBREAD PANCAKES

Steps:

• To a large bowl, add the flour, baking powder, spices, and salt. Mix together with a whisk.
• In a separate medium bowl, beat together the milk, eggs, butter or coconut oil, brown sugar, molasses, and vanilla. Helpful hint: Spray your measuring spoon with a quick hit of nonstick cooking spray or coat in a bit of oil or butter before measuring out the molasses. It'll slip right out of the spoon, instead of clinging for dear life.
• Make a well in the center of the dry ingredients, and pour the wet into the dry. Mix with a wire whisk just until the wet and dry are incorporated. Don't overmix! It'll make your pancakes tough. (I know, awfully brown for pancake batter, isn't it? I love it.)
• Heat your griddle to 350 degrees (or medium heat). You know it's ready for pancakes when you sprinkle a drop of water on the surface and it jumps around.
• Add a bit of butter, coconut oil, or nonstick cooking spray to your griddle to ensure the pancakes don't stick.
• Using a 1/3 cup measuring cup (or 1/2 cup measuring cup for slightly bigger pancakes), pour scoops of batter onto the hot griddle.
• They're ready to turn over when the sides start looking dry and bubbly, and you can easily slip your spatula underneath and see that they're getting brown.
• Flip and cook the other side until golden brown.
• Top with butter, syrup or jam, and (very important!) a dollop of whipped cream. Sprinkle a little cinnamon over all for a fancier (and yummier) look.

EASY PANCAKES

Steps:

• Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
• Set aside for 30 mins to rest if you have time, or start cooking straight away.
• Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
• When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
• Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.