Magnolia Gingerbread Pancakes Tm Recipes

MAGNOLIA CAFE'S GINGERBREAD PANCAKES

Steps:

• In a large bowl, mix eggs and brown sugar until well combined. Add buttermilk, water and brewed coffee, and stir to combine. In another large bowl, sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in the melted butter.
• Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat and then add the batter, by ladlefuls. Cook until little bubbles appear around the edges of the pancake, and then flip. Cook on the second side until golden brown and cooked through in the middle. Serve immediately.

GINGERBREAD PANCAKES

Steps:

• In a large bowl, combine pancake mix, cinnamon, ginger and nutmeg.
• Set aside.
• In a medium bowl, combine milk and molasses, whisk until blended.
• Add to dry ingredients, mix until larger lumps disappear (making sure not to over-mix).
• Cook pancakes according to package directions and serve with your favorite syrup.

GINGERBREAD PANCAKES

Steps:

• For the batter, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Add eggs, molasses, and buttermilk and stir until just combined. Cook pancakes on a hot griddle.

GINGERBREAD PANCAKES

Steps:

• Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.
• Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes.
• Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.

MAGNOLIA GINGERBREAD PANCAKES TM

Steps:

• Method: Cream eggs and sugar together. Stir in buttermilk, water, and coffee and set aside. In a separate bowl sift together remaining dry ingredients. Stir egg mixture into dry ingredients, then mix in melted butter. Add more water or buttermilk if necessary, but batter should be thick. Cook until done on a lightly greased hot griddle or in a heavy skillet (turn once when bubbles appear on upper side and start to break). Pancakes will be thick and cake-like in texture. Makes 8 to 10 five-inch pancakes.