Delicious gingerbread pancake recipe!
With decorative gingerbread men and houses, and even gingerbread lattes, nothing screams holiday desserts more than gingerbread! This holiday recipe puts a new twist on our gingerbread favorites. Try adding these yummy gingerbread pancakes to your holiday tradition! They’re perfect for breakfast Christmas morning and easy to make! Here’s what you’ll need to get started.
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/8 tsp. ground cloves
1/4 cup firmly packed dark brown sugar
2 Tbs. light molasses
4 Tbs. (1/2 stick) unsalted butter, melted
3/4 cup water
Start by mixing the dry ingredients together. In a large bowl combine the the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Once thoroughly mixed, set aside the dry ingredients and start on the wet ingredients. In a separate bowl, whisk the sugar, eggs, molasses, butter, and water. Next pour the wet ingredients into the dry mixture and stir until mixed. Don’t worry if there are small lumps, that’s normal!
Now that you have your batter, it’s time to fry. You can use either a griddle or a frying pan. Over medium heat ladle batter on to the greased pan. Cook each side for approximately 4 minutes. You’ll know when to flip the pancake when you see small bubbles and each side is lightly browned. Once cooked serve and enjoy with syrup or a berry compote!
For added deliciousness try an orange blossom maple syrup!
For the orange blossom maple syrup (optional):
1 cup maple syrup
1 1/2 tsp. orange flower water
1/2 tsp. vanilla extract
In a small pot, warm the maple syrup and stir in the orange flower water and vanilla.
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