Spicy Apple Gingerbread Pancakes Recipes

GINGERBREAD PANCAKES WITH APPLE TOPPING

Steps:

• In a large saucepan, cook apples in butter over medium heat for 6-8 minutes or until tender. Combine sugar and cinnamon. Sprinkle over apples; stir to coat. Remove from the heat. Stir in vanilla and keep warm., In a small bowl, combine the flour, baking powder, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, milk, molasses and oil. 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 the second side is golden brown. Serve with apple topping.

GINGERBREAD PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients until blended. Spoon batter by 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until brown.

SPICY APPLE GINGERBREAD PANCAKES

Steps:

• In a medium bowl, combine eggs and brown sugar. Stir in buttermilk and butter. Sift together flour, baking soda, cinnamon, nutmeg, cloves and ginger into a large bowl.
• Stir egg mixture into flour mixture (do not overmix)- batter will be somewhat lumpy. Add more buttermilk, if needed (batter should be thick).
• Cook pancakes on a preheated, greased griddle or skillet until golden brown on both sides. Serve pancakes topped with spicy apples and maple syrup if desired.
• For the apples: In a small saucepan over low heat, combine all ingredients. Cook, stirring frequently, until apples are tender but not mushy.

SPICY PANCAKES

Steps:

• Beat egg yolks.
• Add remaining ingredients, except egg whites and garnish, and beat until smooth.
• gently fold in egg whites.
• Pour batter by 1/4 cupfuls onto hot greased griddle.
• Turn pancakes when they ar puffed and full of bubbles, but before bubbles break.
• Cook other side until golden.
• Garnish with sifted icing sugar and lemon rind strips.

GINGERBREAD-SPICED APPLE PANCAKES

Steps:

• In a small saucepan, bring the apple juice to a boil over high heat.
• Boil until reduced to about 1/3 cup, about 10 minutes.
• Remove from the heat and whisk in the maple syrup.
• Cover and set aside to keep warm.
• Preheat the oven to 200°; have ready a rimmed baking sheet.
• Using a food processor fitted with the shredding disk, or the large holes of a box grater, shred the apples.
• You should have about 1 1/2 cups.
• In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt, rubbing the brown sugar through the mesh with your fingers.
• In a medium bowl, whisk together the milk, eggs, and melted butter.
• Pour over the flour mixture and add the shredded apples.
• Stir just until combined; to not overmix.
• Place a griddle over high heat until hot.
• Lightly oil the griddle.
• For each pancake, pour about 1/3 cup of the batter onto the griddle and spread it slightly with the back of the measuring cup.
• Cook until bubbles form and break on the surface, about 1 1/2 minutes.
• Flip the pancakes and cook until the other sides are golden brown, about 1 minute more.
• Transfer to the baking sheet and keep warm in the oven.
• Repeat until all of the batter is used, oiling the griddle as needed.
• If batter begins to thicken, thin it with a bit more milk.
• Serve the pancakes piping hot, with plenty of butter and the syrup.

SPICED APPLE PANCAKES

Steps:

• Preheat oven to 450 degrees F.
• Using a 12-inch cast-iron skillet, heat butter, water, and 1/2 cup sugar over medium-high heat until boiling.
• Add apple wedges
• Cook 12-15 minutes (stirring occasionally) or until apples are golden and sugar begins to caramelize.
• In a blender or food processor with the knife blade attached, mix eggs, milk, flour, spice, salt, and remaining sugar. (ADD LIQUID INGREDIENTS FIRST). Blend until batter is smooth.
• When apple mixture in skillet is a deep golden color, pour the batter over the apples.
• Place skillet in oven and bake 15-17 minutes, until puffed and light brown.
• Serve Immediately.

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

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.