Ginger-Spice Pancakes
Fluffy gingerbread pancakes infused with warm spices and a hint of crystallized ginger - a delightful breakfast treat that's sure to fill your kitchen with cozy aromas. These pancakes are perfect for a leisurely morning meal and can be easily whipped up on a lazy weekend brunch.
— Constant Cookbook
Ingredients
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 1 1/2 cups milk, plus more as needed
- 2 eggs, lightly beaten
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 3 Tbs. crystallized ginger puree
Instructions
- In a large bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, whisk together the milk, eggs, butter and ginger puree until blended. Make a well in the flour mixture, add the wet ingredients and fold together gently just until no lumps of flour remain. If the batter is too thick, fold in 1 to 2 Tbs. milk as needed.
- Preheat an electric griddle to medium heat. When a drop of water flicked onto the surface sizzles and evaporates quickly, the griddle is ready. Spray the griddle and gingerbread-people molds with nonstick cooking spray. Set the molds on the griddle and preheat for 1 to 2 minutes. Spoon 1/3 cup of the batter into each mold, using a spoon to spread the batter evenly to the edges. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Remove the molds, flip the pancakes over and cook for 1 minute more. Transfer the pancakes to a warmed plate.
- Wipe the molds clean, spray with nonstick cooking spray and preheat. Repeat with the remaining batter.
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