BLUEBERRY GINGERBREAD PANCAKES
Categories Breakfast Brunch Kid-Friendly Blueberry Summer Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 16
Number Of Ingredients 12
Steps:
- Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries.
- Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch.
GINGERBREAD PANCAKES
Steps:
- In a bowl, combine the first eight ingredients. Combine buttermilk, egg, molasses and oil; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubble form on top of pancake. Cook until second side is golden brown. Serve with syrup and whipped cream if desired.
Nutrition Facts : Calories 305 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 849mg sodium, Carbohydrate 50g carbohydrate (17g sugars, Fiber 1g fiber), Protein 9g protein.
SYRUP FOR BLUEBERRY PANCAKES
Easy to prepare, and great for serving over blueberry pancakes. Much better than that stuff in the bottle at the store.
Provided by PalatablePastime
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Place ingredients in a small saucepan and stir well.
- Cook over medium heat, stirring to dissolve sugar, and pressing berries against the side of pan to crush slightly, until berries get slightly soft and mixture gets syrupy, 10-12 minutes.
- Can serve warm or cool.
Nutrition Facts : Calories 376.6, Fat 0.4, Sodium 2.7, Carbohydrate 97, Fiber 2.8, Sugar 91.5, Protein 0.9
GINGERBREAD PANCAKES W/ FRESH BLUEBERRY SYRUP
If you love gingerbread and love pancakes, then this is the recipe for you! They are truly delicious and healthy. Even my husband who does not typically like "healthy" foods loved them. I invented this recipe just because I was looking for something new. I hope you enjoy!
Provided by AG0508
Categories Breakfast
Time 30m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk dry ingredients together.
- Whisk egg white in a medium size bowl, then add yolk and milk.
- Add dry ingredients and stir just until combined.
- Pour by 1/4 cup measure onto hot griddle coated with cooking spray.
- I served these with fresh blueberry syrup. Mash 2 cups frozen blueberries (thawed) with 2 Tbs Splenda. Add a little lemon juice and maple syrup to desired sweetness and consistency.
Nutrition Facts : Calories 103.2, Fat 4.3, SaturatedFat 1.2, Cholesterol 56.7, Sodium 493.2, Carbohydrate 7.8, Fiber 0.1, Sugar 4.1, Protein 9.1
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