Gingerbread Pancakes - Recipe
Something about the smell of gingerbread sums up the spicy,
warming spirit of the winter holidays--but usually we serve
gingerbread as a dessert (and often after a heavy festive meal).
Now you can have gingerbread for breakfast, in the form of these
tender, delectable pancakes.
Whip up a batch for your holiday revellers and get everyone off
to a good start. Serve them plain, or with maple syrup, yogurt,
toasted pecans, or fresh fruit. What a lovely way to start a
holiday--or any day!
2 cups Heart Healthy Bisquick
1 c. old Fashioned Oats
1 teaspoon cinnamon
1 teaspoon dried ginger OR 1 tablespoon fresh ginger, grated
1/4 teaspoon ground cloves
1-1/4 cups buttermilk (ff)
1/4 cup molasses (if using dark molasses, cut this amount to 1/8 c.)
2 tablespoons brown sugar
or 1 tsp Brown sugar twin)
1/4 cup canola oil
1. Combine bisquick, oatmeal and spices.
In a separate bowl, beat egg and whisk in the remaining
ingredients. Combine wet and dry ingredients and mix well.
2. Oil a medium-hot griddle or frying pan--water tossed on
surface jumps and spatters--and ladle about 1/4 cup of batter
onto the hot surface for each pancake. Let the first side cook
3-4 minutes (bubbles form and pop on the top) Turn once and
cook on the second side briefly to finish. Serves 4-6.
Copyright: Adapted from The Tassajara Recipe Book, by Edward Espe Brown (Shambhala, 2000).
Friday, May 22, 2009
My husband loves all things gingerbread and requests these frequently; they make the house smell so homey!