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
SPICED MAPLE PANCAKES
I loved the texture and flavor of the original recipe, but I love cinnamon, cloves, and nutmeg in my recipes. Enjoy! Of course with any pancakes you can add chocolate chips, blueberries, etc. while cooking. It tastes great with dark chocolate chunks. Make sure you add them on top just before the bubbles all pop and before you flip them so the chocolate doesn't melt so much.
Provided by SusieQ88
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 5
Number Of Ingredients 11
Steps:
- Mix flour, baking powder, and salt together in a bowl.
- Whisk milk, egg, 2 tablespoons vegetable oil, maple syrup, cinnamon, nutmeg, and cloves together in a separate bowl. Stir milk mixture into flour mixture until just blended.
- Heat 2 teaspoons vegetable oil on a griddle over medium heat; pour about 1/4 cup batter onto the hot griddle. Cook until bubbles begin to form on top of pancakes, 3 to 5 minutes. Flip and cook until second side is golden brown, 3 to 5 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 25.8 g, Cholesterol 41.1 mg, Fat 9.8 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 2.3 g, Sodium 414.9 mg, Sugar 5 g
HOLIDAY SPICE PANCAKES
With hints of clove, nutmeg, and cinnamon, these pancakes make every breakfast a holiday. This perfect blend of flavoring will spice up your morning any time of the year!-Cindy Fuller, Forest City, North Carolina
Provided by Taste of Home
Time 30m
Yield 8 pancakes.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 297 calories, Fat 10g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 302mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein.
SPICE PANCAKES
They are good enough that you usually don't need to bother with syrup and are great for a snack. This came from Cooking On A Budget. I have not tried this, just posting for future use.
Provided by internetnut
Categories Breakfast
Time 18m
Yield 4-5 serving(s)
Number Of Ingredients 12
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!
SPICY SWEET POTATO PANCAKES WITH HOLIDAY GUACAMOLE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat about 1/3 cup of oil over medium to medium-high heat.
- Drain the shredded potatoes, pressing them down in a colander to get their moisture out. Place the potatoes in a bowl; using a box grater, grate the onion directly into the potatoes so that the onion juices fall into bowl as well. Add the egg and flour or meal to the bowl then season with spices and salt. Combine and drop enough batter into hot oil to make 2 1/2-inch pancakes. Add more oil, as needed, and fry cakes in batches until deeply golden on each side.
- You will get about 16 pancakes. Drain cooked cakes on paper towels.
- Cut the avocados in half, all the way around the pit. Remove the pit with a spoon, then scoop the flesh into a bowl and add the lemon juice, onion, garlic, jalapenos and a generous amount of salt. Mash the guacamole to a smooth consistency.
- Reduce the pomegranate juice to a syrup.
- Arrange the potato pancakes on a platter and top with heaping spoonfuls of guacamole.
- Drizzle pomegranate syrup over the guacamole and serve.
SPICED SQUASH PANCAKES
Plain yogurt mixed with chopped fresh cilantro is delicious alongside these savory pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 40m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes.
- Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.
Nutrition Facts : Calories 178 g, Fat 7 g, Fiber 3 g, Protein 7 g, SaturatedFat 1 g
HOLIDAY PANCAKES
What could possibly top a holiday breakfast of hot, fluffy Aunt Jemima Pancakes? Just some very luscious toppings made with the richness of Aunt Jemima syrups. I found this in Good Housekeeping magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Breakfast
Time 15m
Yield 6-10 serving(s)
Number Of Ingredients 11
Steps:
- For each syrup, combine ingredients in small saucepan. Cook over low heat while preparing pancakes, stirring occasionally until heated.
- Prepare desired number of servings of pancakes or waffles as back of any Aunt Jemima pancake and waffle mix package directs.
Nutrition Facts : Calories 582.6, Fat 11, SaturatedFat 1.6, Sodium 203, Carbohydrate 125.1, Fiber 3, Sugar 82.6, Protein 1.1
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