pork and butternut squash stew
corn and chicken chowder, biscuits
pizza pizzas, salad
shrimp fajitas, black beans
crockpot creamy TexMex chicken, rice
chicken spaghetti in a creamy sun dried tomato sauce
out at the UH game #GoCoogs

Friday, December 28, 2012

Recipe Swap: Gingerbread Pancakes

Gingerbread PancakesI knew instantly what recipe I wanted to make for this week's Blogger's Choice Swap. I had already bookmarked The Redhead Baker's Gingerbread Pancakes to make over the holidays. Miss F is semi-obsessed with gingerbread and she was so excited to eat these pancakes. They are perfectly spiced and completely delicious. I did double the milk from the original recipe, which is more on par with the ratios I usually use in pancake recipes. Be sure to check out all the recipes my fello bloggers chose to re-create for this week's swap.
Gingerbread Pancakes

1 cup flour
½ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon salt
2 teaspoons ground ginger
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1 large egg
1 cup milk
2 tablespoons molasses

In a medium mixing bowl, stir together the flour, baking powder, baking soda, salt, ginger, all spice, cinnamon and cloves. In a small mixing bowl, stir together the egg, milk and molasses. Pour over the dry ingredients and stir just until combined.

Preheat a griddle over medium heat. Spray with nonstick cooking spray. Drop spoonfuls of the batter onto the griddle and cook until lightly browned. Flip with a spatula and cook until lightly browned. Serve warm with butter and maple syrup.

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Coleen @ TheRedheadBaker said...

I'm so glad you and Miss F. enjoyed them!

Medeja said...

I love gingerbread! Why I didn't think of such great thing like gingerbread pancakes!

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