Spiced Ghost Pancakes Recipes

HALLOWEEN GHOST PANCAKES RECIPE

Steps:

• In a large bowl, whisk all dry ingredients together, except the chocolate chips.
• In a separate smaller bowl, mix together to eggs, milk and oil.
• Add the wet ingredients to the dry ingredients and stir just until moistened. *Don't over mix. The batter will be lumpy.
• Pour pancake batter on your griddle to form random ghost-like shapes. Put 3 chocolate chips on each ghost to make eyes and a mouth.
• When the batter starts to bubble and the underside is turning golden, flip the ghosts to cook the other side.
• Continue cooking on your griddle or stove top until golden brown on both sides.
• Serve and enjoy!

KIDS CAN MAKE: HALLOWEEN COCOA GHOST PANCAKES

Steps:

• Whisk together the flour, sugar, cocoa powder, cornstarch, baking powder, salt and baking soda in a medium bowl. Whisk together the milk, butter, vanilla and eggs in another bowl. Add the wet ingredients to the dry ingredients and stir until just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Heat a large nonstick skillet over medium heat. Ladle 1/4 cup of the batter into the skillet, spreading it into a 5-inch round; repeat to make a second pancake. Cook until the pancakes are bubbly on top and the edges are beginning to set, about 45 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, about 30 seconds more. Transfer the pancakes to a platter and repeat with the remaining batter.
• Place the pancakes on a cutting board and use 3- to 4-inch ghost cookie cutters to cut a ghost from each pancake. (Save the pancake scraps--you can serve those too.)
• Remove the lid from the hot fudge topping and microwave until smooth but still thick, 10 to 20 seconds. Carefully transfer the hot fudge topping to a small icing bottle fitted with a small round tip. You can also just use a small piping bag with the tip cut off. (If you need to reheat the fudge topping, be sure to remove the metal piping tip first.)
• Using a small offset spatula, spread each pancake with whipped topping. Decorate with sprinkles, chocolate chips, blueberries and the hot fudge topping.

SPICED MAPLE PANCAKES

Steps:

• Mix flour, baking powder, and salt together in a bowl.
• Whisk milk, egg, 2 tablespoons vegetable oil, maple syrup, cinnamon, nutmeg, and cloves together in a separate bowl. Stir milk mixture into flour mixture until just blended.
• Heat 2 teaspoons vegetable oil on a griddle over medium heat; pour about 1/4 cup batter onto the hot griddle. Cook until bubbles begin to form on top of pancakes, 3 to 5 minutes. Flip and cook until second side is golden brown, 3 to 5 more minutes. Repeat with remaining batter.

HOLIDAY SPICE PANCAKES

Steps:

• In a large bowl, combine the flour, Mulling Spices, sugar, cinnamon, baking powder, salt and nutmeg. In a small bowl, whisk the milk, egg, oil and vanilla. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

SPICED GHOST PANCAKES

Steps:

• 1. Heat large skillet or griddle over medium-high heat, greasing if necessary.
• 2. In large bowl, mix Bisquick mix, granulated sugar, cinnamon, cloves, nutmeg and ginger. Stir in eggs and milk.
• 3. For each pancake, pour 1/4 cup batter onto hot griddle. Cook until bubbly on top and set on edges. Turn; cook other side.
• 4. To make whipped cream ghosts, whip cream until thick. Slowly add powdered sugar, and continue beating to stiff peaks. Transfer whipped cream to decorating bag. Pipe ghosts on top of pancake stacks, and adhere 2 chocolate chips for eyes on each.
• 5. Serve with syrup.

HALLOWEEN GHOST PANCAKES

Steps:

• In small bowl, mix yogurt and maple syrup until well blended. Set aside.
• In medium bowl, mix baking mix, milk and egg until well blended. In small bowl, mix 2 tablespoons of the batter, the cocoa and sugar until well blended.
• Heat large nonstick electric griddle or 12-inch nonstick skillet to 375°F. Oil hot griddle.
• For each pancake, drop three 1/4 to 1/2-inch drops of dark batter about 1 to 1 1/2 inches apart forming eyes and mouth of ghost. Cook about 30 seconds. Immediately pour 1/4 cup regular batter; start the pour to cover the "eyes and mouth" and continue the pour downward to form an irregular ghostly shape. Cook 1 to 2 minutes or until pancake is puffed and dry around edges. Turn pancake; cook about 1 minute longer or until other side is golden brown. Serve with syrup mixture.