GINGERBREAD PANCAKES WITH BUTTERSCOTCH APPLES
Provided by Sara Moulton
Categories Egg Fruit Ginger Breakfast Brunch Dessert Christmas Vegetarian Kid-Friendly Dinner Lemon Apple Vanilla Fall Winter Cinnamon Molasses Butter Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 200°F. Melt the butter in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the brown sugar, 2 tablespoons water, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Cook until the mixture bubbles. Remove from the heat and stir in the vanilla; transfer to a serving dish and set aside.
- 2. Meanwhile, in a small bowl stir together the flour, granulated sugar, ginger, remaining 1 teaspoon cinnamon, the baking powder, and remaining 1/4 teaspoon salt in a small bowl. Combine 1/4 cup water, the egg, molasses, and 3 tablespoons oil in a glass measuring cup; add to the flour mixture and stir with a fork until the mixture is just combined but not smooth. Add additional water if necessary to reach the consistency of pancake batter.
- 3. Brush a nonstick skillet with a little oil; heat over medium-low heat. Add the gingerbread mixture to the skillet a generous tablespoonful at a time and spread to make a 2 1/2-inch round; cook until lightly browned, about 3 minutes. Turn and brown on the other side, 3 to 4 minutes. Repeat until all the batter has been used. Keep the pancakes warm in the oven until all have been cooked.
- 4. To serve, divide the pancakes among dessert plates and top each serving with some of the apples.
GINGER-SPICED PANCAKES
In hopes of creating pancakes that remind me of the Christmas season, I came up with these ginger pancakes. These are a delicious way to celebrate Christmas breakfast with your family.
Provided by MomHatesCooking
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 24.5 g, Cholesterol 23.7 mg, Fat 1.8 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 601.8 mg, Sugar 3.4 g
GINGERBREAD-SPICED APPLE PANCAKES
Make and share this Gingerbread-Spiced Apple Pancakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 744.7, Fat 12.7, SaturatedFat 6.6, Cholesterol 118.9, Sodium 651.5, Carbohydrate 146, Fiber 4.5, Sugar 82.1, Protein 14.2
GINGERBREAD PANCAKES WITH APPLE TOPPING
Steps:
- In a large saucepan, cook apples in butter over medium heat for 6-8 minutes or until tender. Combine sugar and cinnamon. Sprinkle over apples; stir to coat. Remove from the heat. Stir in vanilla and keep warm., In a small bowl, combine the flour, baking powder, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, milk, molasses and oil. 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 the second side is golden brown. Serve with apple topping.
Nutrition Facts : Calories 523 calories, Fat 21g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 419mg sodium, Carbohydrate 76g carbohydrate (40g sugars, Fiber 2g fiber), Protein 8g protein.
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.
Nutrition Facts : Calories 248 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 972mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 1g fiber), Protein 5g protein.
SPICY APPLE GINGERBREAD PANCAKES
You can make these any time of the year but they are especially good in the fall and winter. I like to pour maple syrup over the pancakes and apples. Recipe Courtesy Inn on Randolph in Napa, CA.
Provided by cookiedog
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, combine eggs and brown sugar. Stir in buttermilk and butter. Sift together flour, baking soda, cinnamon, nutmeg, cloves and ginger into a large bowl.
- Stir egg mixture into flour mixture (do not overmix)- batter will be somewhat lumpy. Add more buttermilk, if needed (batter should be thick).
- Cook pancakes on a preheated, greased griddle or skillet until golden brown on both sides. Serve pancakes topped with spicy apples and maple syrup if desired.
- For the apples: In a small saucepan over low heat, combine all ingredients. Cook, stirring frequently, until apples are tender but not mushy.
Nutrition Facts : Calories 529.6, Fat 19.9, SaturatedFat 11.4, Cholesterol 149.7, Sodium 450.7, Carbohydrate 77.8, Fiber 4.8, Sugar 33, Protein 11.8
ISAIAH'S GINGERBREAD PANCAKES WITH APPLE SLAW
Perfect for weekend mornings, these gingery pancakes are served with a sweet slaw. Silvana suggests using decaf coffee for kids and swapping pears for apples to change things up. -Silvana Nardone, New York, New York
Provided by Taste of Home
Time 30m
Yield 10 servings (3 cups slaw).
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first six ingredients. Combine the egg yolks, rice milk, coffee, oil and molasses; add to dry ingredients just until moistened. In a small bowl, beat egg whites on medium speed until stiff peaks form. Fold into batter., Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown., Meanwhile, in a small bowl, combine the apples, pecans, raisins, lemon juice and honey. Serve with pancakes and syrup.
Nutrition Facts : Calories 225 calories, Fat 8g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 231mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
GINGERBREAD PANCAKES
Steps:
- In a bowl, combine the first eight ingredients. Combine buttermilk, egg, molasses and oil; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubble form on top of pancake. Cook until second side is golden brown. Serve with syrup and whipped cream if desired.
Nutrition Facts : Calories 305 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 849mg sodium, Carbohydrate 50g carbohydrate (17g sugars, Fiber 1g fiber), Protein 9g protein.
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