Gingerbread Cookie Pancakes
Gingerbread Cookie Pancakes might be a good recipe to expand your side dish recipe box. For $1.5 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 569 calories, 10g of protein, and 20g of fat. This recipe serves 6. A mixture of flour, milk, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Christmas event. A few people made this recipe, and 98 would say it hit the spot. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is pretty good. Gingerbread M&M Cookie Bars with Gingerbread M&M Buttercream, Gingerbread Pancakes, and Gingerbread Pancakes are very similar to this recipe.
Servings: 6
Preparation duration: 30 minutes
Ingredients:
2 teaspoons baking powder
1/2 cup packed brown sugar
1 cup fine gingerbread cookie crumbs
3 large eggs
2 cups all-purpose flour
1/2 teaspoon kosher salt
Warm maple syrup and/or whipped cream, for serving
1 cup milk
1/4 cup molasses
2 teaspoons pumpkin pie spice
6 tablespoons unsalted butter, melted and cooled, plus more for the skillet
Equipment:
oven
bowl
whisk
griddle
frying pan
ladle
baking sheet
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 250 degrees F. In a large bowl, combine the flour, gingerbread cookie crumbs, baking powder, pumpkin pie spice and salt. In a separate medium bowl, whisk together the brown sugar and eggs until foamy and light, then whisk in the milk, melted butter and molasses. Stir the wet ingredients into the dry until just incorporated. Heat a nonstick skillet or griddle over medium-high heat. Add a pat of butter and swirl to melt. When the butter is sizzling, ladle 1/4 cup batter into the center of the pan. Cook on one side until bubbles form and pop and the surface near the edges looks dry. Flip and cook for about 1 minute more on the second side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Serve warm with maple syrup and/or whipped cream.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 250 degrees F.
3. In a large bowl, combine the flour, gingerbread cookie crumbs, baking powder, pumpkin pie spice and salt.
4. In a separate medium bowl, whisk together the brown sugar and eggs until foamy and light, then whisk in the milk, melted butter and molasses. Stir the wet ingredients into the dry until just incorporated.
5. Heat a nonstick skillet or griddle over medium-high heat.
6. Add a pat of butter and swirl to melt. When the butter is sizzling, ladle 1/4 cup batter into the center of the pan. Cook on one side until bubbles form and pop and the surface near the edges looks dry. Flip and cook for about 1 minute more on the second side.
7. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
8. Serve warm with maple syrup and/or whipped cream.
Nutrition Information:
covered percent of daily need
