Gingersnap Pancake Mix And Gingersnap Pancakes Recipes

EASY GINGERBREAD PANCAKES

Steps:

• In a small bowl, combine the pancake mix, molasses, cinnamon, ginger and cloves. Stir in water just until dry ingredients are moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired.

GINGERSNAP PANCAKE MIX AND GINGERSNAP PANCAKES

Steps:

• 1. For pancake mix, Mix first 7 ingredients in a large bowl stirring well. Cut in shortening with a pastry blender til mixture is crumbly. Put pancake mix in an airtight container and store in cool dry place up to 6 weeks. Makes 9 cups.
• 2. For pancakes: Put pancake mix in small bowl and make a well in center. Mix egg and milk, stirring well. Add milk mixture to pancake mix, stirring just til dry ingredients are moistened. Preheat griddle to 325. Lightly grease griddle. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes til tops are covered with bubbles and edges look cooked. Turn and cook other side. Serve with whipped butter and molasses, syrup, apple butter or powdered sugar. Makes 6 four inch pancakes.

GRANDMA'S GINGERBREAD PANCAKES

Steps:

• Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

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.

GINGERBREAD PANCAKES

Steps:

• In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices.
• In a separate bowl, whisk milk, molasses, eggs, melted butter, fresh ginger and lemon zest until well combined.
• Add the wet ingredients to the dry ingredients and gently stir until combined. (A few small lumps are fine.)
• Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the quarter cup, making sure to leave plenty of room in between for the batter to expand.
• Cook until the batter bubbles on the surface and browns on the bottom, a minute or two, then carefully flip. Cook until the batter is completely cooked through and the pancakes are slightly dark brown. Repeat until all the batter is used. Serve pancakes as you make them or keep them warm as you cook them by setting them on a baking sheet in a 250-degree oven.

GINGERBREAD PANCAKES WITH ICING

Steps:

• For the pancakes: In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt, nutmeg and cloves. In another medium bowl, whisk together the milk, melted butter, molasses, brown sugar, orange zest and egg. Slowly add the milk mixture to the flour mixture and stir until just combined. It is ok if the batter is a little lumpy. Do not overmix or you will have tough pancakes. (Let the batter sit for at least 5 minutes and up to 30 minutes for fluffier pancakes.)
• For the icing: In a small bowl, combine the confectioners' sugar and milk. Set aside.
• Grease a griddle or nonstick skillet with butter and heat to medium high. Pour 1/4 to 1/3 cup batter per pancake onto the griddle. When small bubbles begin to form on the tops of the pancakes, after 2 to 3 minutes, flip the pancakes and cook on the other side for 2 to 3 minutes. Serve the pancakes immediately with the icing and garnish with sprinkles and whipped cream if desired.

BANANA PANCAKES WITH GINGERSNAP SPREAD

Steps:

• Mix cookie crumbs, 1/2 cup Parkay and brown sugar in medium bowl until well blended; set aside.
• Combine flour, granulated sugar, baking powder, baking soda and salt in large bowl; set aside.
• Melt 4 tablespoons of the Parkay; place in medium bowl. Add eggs, buttermilk and whole milk; beat with wire whisk just until blended. (Do not overbeat.).
• Add to dry ingredients; stir just until moistened.
• Let stand 5 minutes.
• Melt the remaining 1 tablespoon margarine in large nonstick skillet.
• Ladle batter into skillet, using 1/4 cup batter for each pancake.
• Immediately top batter for each pancake with 4 or 5 banana slices; press bananas into batter with back of spatula to allow batter to partially cover banana slices.
• Cook until bubbles form on tops of pancakes, then turn over to brown other sides.
• Serve topped with the gingersnap spread.
• Drizzle with syrup, if desired.

GINGERBREAD PANCAKES

Steps:

• For the batter, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Add eggs, molasses, and buttermilk and stir until just combined. Cook pancakes on a hot griddle.

GINGERSNAP MIX IN A JAR

Steps:

• Spoon the brown sugar into a 1-quart jar and press down until you have an even layer.
• Sift the flour, baking powder, baking soda and salt into a bowl; spoon into the jar over the brown sugar.
• Sprinkle ginger, cinnamon and cloves over the top.
• Seal the jar and attach a tag with the following instructions:.
• Preheat oven to 350 deg F.
• Pour contents of the jar into a large bowl and stir in 3/4 cup melted unsalted butter (1 1/2 sticks) and 1 large egg.
• Roll the dough into balls the size of large marbles and place an inch apart on an ungreased baking sheet.
• Bake in the middle of the oven until firm and lightly browned on the edges, about 14 minutes.
• Transfer cookies to racks to cool.

GINGER PANCAKES

Steps:

• Whisk together the dry ingredients to blend. In a separate bowl, whisk the eggs, milk, pumpkin (if using above variation)and butter until blended. Add the egg mixture to the flour mixture, stirring just until blended.
• Heat griddle to about 350°F, or a frying pan over medium heat. Coat lightly with oil.
• Drop pancake batter onto the griddle and cook until pancakes are browned on the bottom, about 2 minutes; they'll form bubbles on their top surface, and the edges will begin to look dry.
• Turn and brown the other side.
• Serve with butter, syrup, and diced crystallized ginger.
• Yields sixteen 4-inch pancakes.

GINGERSNAP PEANUT BUTTER PANCAKES

Steps:

• Whisk flour, milk, gingersnaps, peanut butter, butter, sugar, egg, baking powder, ginger, salt, and cinnamon together in a bowl until smooth batter forms.
• Heat a lightly oiled griddle over medium-high heat. Pour 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.