PUMPKIN GINGER PANCAKES WITH GINGER BUTTER
From Sunset Magazine , these are nice for a change of pace on Saturday mornings. 45 minutes combined prep and cook time.
Provided by Susie D
Categories Breakfast
Time 45m
Yield 8 pancakes
Number Of Ingredients 15
Steps:
- Combine flour, brown sugar, soda, cinnamon, powdered ginger, nutmeg and salt in a large mixing bowl.
- In a separate bowl, combine egg, milk pumpkin, yogurt and butter until well blended.
- Add wet to dry, stirring just until evenly moistened.
- Cook on nonstick griddle over medium heat until edges look dry about 2 to 3 minutes per side.
- Serve with ginger butter and real maple syrup.
- To make the ginger butter, simply cream the chopped candied ginger into the butter, then chill before serving.
PUMPKIN GINGERBREAD CAKE
I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
GINGER PANCAKES
A sunny sauce nicely complements the gingery flavor in these pancakes. "We often put a cube of cream cheese on top of the pancakes before pouring on the lemon sauce," notes field editor Jenece Howard of Elko, Nevada.
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the biscuit mix, ginger, cinnamon and cloves. In a small bowl, whisk the egg, milk and molasses until blended; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm., For syrup, melt butter in a small saucepan. Stir in the sugar, water, egg yolk and lemon juice. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Serve warm with pancakes.
Nutrition Facts : Calories 527 calories, Fat 25g fat (13g saturated fat), Cholesterol 120mg cholesterol, Sodium 706mg sodium, Carbohydrate 72g carbohydrate (44g sugars, Fiber 1g fiber), Protein 7g protein.
PUMPKIN GINGERBREAD
Wonderfully flavorful and fragrant bread for the holidays.
Provided by frosty
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g
GINGER PANCAKES
Found this in the Baker's Catalog and it sounds great though I haven't tried it yet. Described as tender, moist, gingery pancakes. Sounds a little complicated to me but great for that special breakfast or just as something a little different. (Directions say you may substitute 2 cups liquid buttermilk for the buttermilk powder and liquid milk if desired) a variation listed for Ginger-Pumpkin Pancakes - add 1 cup pumpkin puree and reduce the amount of milk to 1 1/4 cups.
Provided by Bonnie G 2
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the dry ingredients to blend. In a separate bowl, whisk the eggs, milk, pumpkin (if using above variation)and butter until blended. Add the egg mixture to the flour mixture, stirring just until blended.
- Heat griddle to about 350°F, or a frying pan over medium heat. Coat lightly with oil.
- Drop pancake batter onto the griddle and cook until pancakes are browned on the bottom, about 2 minutes; they'll form bubbles on their top surface, and the edges will begin to look dry.
- Turn and brown the other side.
- Serve with butter, syrup, and diced crystallized ginger.
- Yields sixteen 4-inch pancakes.
CANDIED GINGER PUMPKIN PANCAKES
Wake up sleepy heads with warm spicy pumpkin pancakes! Pass the warm syrup please.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
- Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
- For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 210 mg, Sugar 2 g, TransFat 1/2 g
PUMPKIN GINGER CUPCAKES
Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out!
Provided by Lisa Lewis
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
- Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 31.8 g, Cholesterol 51.3 mg, Fat 8.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 5.2 g, Sodium 303.2 mg, Sugar 21.2 g
More about "pumpkin ginger pancakes with ginger butter recipes"
PUMPKIN-GINGER PANCAKES WITH GINGER BUTTER RECIPE
From sunset.com
4/5 (6)Total Time 45 minsServings 2-3Calories 211 per serving
- In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
- Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup.
- Candied-ginger butter: In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup (1/8 lb.) soft butter (soften in a microwave oven on full power for 5 to 10 seconds). Chill until firm before serving. Makes about 1/4 cup.
PUMPKIN-GINGER PANCAKES WITH GINGER BUTTER RECIPE
From myrecipes.com
5/5 (24)Total Time 45 minsServings 2-3Calories 211 per serving
- In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
- Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup.
- Candied-ginger butter: In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup (1/8 lb.) soft butter (soften in a microwave oven on full power [100%] for 5 to 10 seconds). Chill until firm before serving. Makes about 1/4 cup.
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