Gingerbread Pancakes

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I’ve been craving gingerbread this week and decided to try and make it into an acceptable breakfast … other than a cookie dipped in coffee.  I’ve even been on the hunt for a gingerbread man pancake mold … but I’ve only found cookie cutters which are a bit too small. Thanks to the Google Gods I did find eons of gingerbread pancake recipes.  So many I didn’t know which one to try.  Some with raisins, some with currants, some with cocoa, but I just wanted to stick with a basic gingerbread pancake.

I eenie-meenie-minnie-mowed and clicked through on one of the first listings that came up.  I found one on CDKitchen.com and gave it a whirl (with a couple of my own modifications and additions  … please take note).

So here’s a holiday breakfast recipe that will be both memorable and delicious.

The full list of ingredients at the bottom of the post.  I later added an additional cup of flour, teaspoon of ginger and 1/4 cup of sugar.

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Start with adding your dry ingredients to a large mixing bowl.

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Next, add your wet ingredients to another bowl and whisk together.

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During one of my health nut kicks a couple of years ago I had a nasty introduction to molasses.  You see, I thought it was syrup.  I was going to be healthy and low cal by adding that to my pancakes.  And I drenched my sweet little pancakes in the black, rust-flavored tar.  Yeah, yeah, go ahead and laugh.

My boyfriend was a champ.  He didn’t complain. Ate them all.  Me … I made some toast instead.

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Molasses on milk.

My new art project.

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Blend together.  Starting to look like chocolate milk, huh?   Don’t drink it though.

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Pour wet batter into your large  dry ingredients bowl with the flour, spices, etc.

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You may have to scrape the bottom of the bowl a bit.  Molasses doesn’t play nice with others.

Blend.

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Well bah-humbug.  The batter was runny.  I dipped my finger in and took a taste. This was a no make-up-work-in-my-pajamas day, so I have no photographic evidence of the finger-licking.  But I’ll tell you that it tasted like molasses.  Ugh. Now I’m feelin a bit scroogey.

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I followed the recipe EXACTLY!   To a T!    (indecently, where does the phrase “to a T” actually come from?)

Anyway, it was a runny, molasses flavored mess.

So, I added a little more love that it needed.

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An extra cup of flour.  That helped with the consistency.

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Now to put molasses in its place and tweak the flavor.  I added an additional tsp of ginger and a 1/4 cup of sugar.

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Mmm.  That helped a whole lot!  Dipped my finger again and now the flavor is more like a gingerbread cookie.  It’s ready to go be made into round cake perfection.

A little butter.

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A little batter.

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A little bubbly.

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Flip.

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Now that’s a leave-for-santa worthy pancake.  I could eat it like a cookie.  But instead of eating with my fingers I’ll fancy it up with a bit of butter, maple syrup and festive star fruit.  And of course, a fork and knife.  Still in my pajamas though.

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Enjoy!

Gingerbread Pancakes

Ingredients

2 1/3 cup all purpose flour

1 tsp ground cinnamon

1 1/2 tsp ground ginger

1/4 cup sugar

1 tsp baking powder

1/4 tsp baking soda

pinch of salt

1 1/4 cup milk

1/4 cup molasses

1 egg, beaten

3 tbsp vegetable oil

Directions

1) Combine the dry ingredients in a large mixing bowl.  (Flour, spices, sugar, baking soda and powder)

2) In a separate bowl, beat the egg  then add and mix together the milk, molasses and oil.

3) Add wet mixture to dry mixture and blend until combined.  Using a ladle or measuring cup, scoop 1/4 cup of batter onto  a hot greased griddle or skillet. You can use non-stick spray or butter. (I prefer butter for flavor)

4) Turn when bubbles form on the surface and the edges are golden brown.

5) Serve with butter, syrup and festive starfruit.

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About Rachelle Lucas

Rachelle is a writer, spokesperson, and travel videographer. She believes the best way to learn about a destination is through its flavors and collects recipes from her trips to recreate them here on The Travel Bite. She’s currently the Food and Dining Insider for Visit Florida and was recently named by KRED as one of the Top 50 Travel Bloggers in the world.

As much as Rachelle enjoys traveling and tasting new foods, she also loves to run. She’s completed the New York City Marathon and the Marine Corps Marathon as well at 5 half marathons.

Comments

  1. These look absolutely fabulous. Thanks for the wonderful step by step pictures!

  2. Beautiful step by step photos! I bet my little one would love some of these for breakfast on Christmas morning!

    • admin says:

      Thanks! They’re really good. And you could probably easily make them look like “gingerbread men” for you little one. Enjoy!

  3. I have never seen step-by-step photos look almost as delicious as the final outcome. Beautiful.

  4. I have had so many pancakes recently it’s hard to imagine them with flavors other than blueberry or banana. I’m so glad I stumbled upon this recipe, I’m going to try it this weekend!

    • admin says:

      It’s a great flavor for the winter months. Love your web name … EatingInBed.com … wish I could have breakfast in bed more often!

  5. I love the savoury pancakes best how about you? Whats your Fav pancake recipes

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