Gingerbread Pancakes (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Gingerbread Pancakes

http://www.eatingwell.com/node/7214

From EatingWell:  November/December 1998

These spicy gingerbread pancakes are delectable served with maple syrup, Vanilla Cream or Warm Lemon Sauce.

6 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Whisk flours, ginger, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, molasses, apple butter and oil in another bowl, until smooth. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.
  2. Moisten a crumpled paper towel with oil and use it to lightly oil a large nonstick skillet over medium heat (or preheat an electric griddle to 375°F and lightly oil). Spoon about 1/4 cup batter for each pancake onto the prepared pan and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2 minutes. Lightly oil pan between batches. (Adjust heat as necessary for even browning.) Keep warm in the oven. Serve hot.

Nutrition

Per serving : 255 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 37 mg Cholesterol; 50 g Carbohydrates; 6 g Protein; 3 g Fiber; 361 mg Sodium; 557 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate