Yummy Gingerbread Pancakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is from Family Fun magazine. The whole family likes 'em! They're not overpoweringly gingery - just the right amount of spice. Ingredients:
1 cup flour, plus |
2 tablespoons flour |
1/3 cup fine yellow cornmeal |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon ground ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1/2 teaspoon ground cloves |
1/4 teaspoon salt |
2 large eggs |
3/4 cup sour cream (will try plain yogurt next time) |
3/4 cup milk |
1/4 cup vegetable oil |
1 1/2 teaspoons molasses |
1/2 teaspoon vanilla extract |
fresh applesauce (optional) |
Directions:
1. Sift the flour, cornmeal, baking powder, baking soda, spices and salt in a large bowl.
2. Set aside.
3. In a separate bowl, whisk the eggs until frothy, then whisk in the sour cream, milk, oil, molasses and vanilla extract.
4. Make a well in the dry ingredients and add the liquid, whisking the batter just until smooth.
5. Set aside for 5 minutes.
6. Ladle batter (1/3 c per pancake) into hot, heavy skillet or griddle coated with cooking spray.
7. Cook about 2 minutes or until bubbles start popping around the edge of the pancake.
8. Flip and cook another 1 1/2 mins until done.
9. Serve immediately with soft butter, warm maple syrup and fresh applesauce.
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