Ginger Pancakes With Lemon Cream Cheese Topping Recipes

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GINGER PANCAKES WITH LEMON CREAM CHEESE TOPPING



Ginger Pancakes With Lemon Cream Cheese Topping image

From a Pillsbury Brunch cookbook. Sooo yummy! The cream cheese in the topping can be low fat or fat free.

Provided by Ppaperdoll

Categories     Breakfast

Time 30m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 14

1 (3 ounce) package cream cheese, softened
1 tablespoon powdered sugar
1/2 teaspoon grated lemon peel
1 1/2 teaspoons lemon juice
1 egg
1 1/3 cups all-purpose flour
1 1/4 cups milk
1/4 cup molasses
3 tablespoons vegetable oil
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • For the lemon cream cheese topping, beat cream cheese, powdered sugar, lemon peel, and lemon juice in small bowl on medium speed until well combined and fluffy.
  • For pancakes, heat griddle or skillet to medium high heat, and grease with cooking spray, veg oil, or shortening.
  • Beat egg with whisk in medium bowl until fluffy. Beat remaining ingredients until just smooth.
  • Pour batter by scant 1/4 cup-fulls onto heated skillet or griddle. Cook about 1 1/2 minutes until bubbles form. Turn and cook other side until golden brown.
  • Serve with topping.

GINGER PANCAKES WITH LEMON SAUCE



Ginger Pancakes With Lemon Sauce image

Sounded like a different breakfast. I had to post. Haven't tried it yet though. From Culinary Classics, SD Symphony Orchestra League Cookbook.

Provided by Oolala

Categories     Breakfast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 cups Bisquick
1 egg
1 1/3 cups milk
1/4 cup molasses
1 1/2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup margarine
1 cup sugar
1/4 cup water
1 egg, well beaten
3 tablespoons lemon juice

Steps:

  • Beat all pancake ingredients in a large bowl with a mixer until smooth.
  • Pour a scant 1/4 cup batter onto hot griddle, grease as necessary.
  • Bake until pancakes are dry around the edges. Turn and bake the other side.
  • Remove cooked pancakes to a plate and serve with the lemon sauce on top.
  • For the sauce, heat all sauce ingredients to boiling over medium heat, stirring constantly.

Nutrition Facts : Calories 540.3, Fat 25, SaturatedFat 6, Cholesterol 78.9, Sodium 743.7, Carbohydrate 73.3, Fiber 1.2, Sugar 46.1, Protein 7.3

GINGER PANCAKES WITH LEMON SAUCE



Ginger Pancakes with Lemon Sauce image

Pancakes aren't just for breakfast anymore! These sweet dessert pancakes have a hint of ginger and a refreshing lemon sauce.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 8

Number Of Ingredients 14

1 cup sugar
1/2 cup butter or margarine
1/4 cup water
1 egg, well beaten
1 tablespoon grated lemon peel
3 tablespoons lemon juice
2 cups Original Bisquick™ mix
1 1/3 cups milk
1/4 cup light molasses
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 egg
1 package (3 oz) cream cheese, cut into 8 cubes

Steps:

  • In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly. Keep warm over low heat.
  • Heat griddle or skillet over medium-high heat or electric griddle to 350°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • In medium bowl, beat Bisquick mix, milk, molasses, ginger, cinnamon, cloves and 1 egg with wire whisk or hand beater until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
  • Cook until bubbles break on surface. Turn; cook other sides 1 minute. Top each serving of pancakes with cube of cream cheese and sauce.

Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 100 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 36 g, TransFat 1 1/2 g

GINGERBREAD PANCAKES



Gingerbread Pancakes image

Soft, fluffy Gingerbread Pancakes with Maple Cream Cheese Topping. Tastes just like a gingerbread cookie! Easy recipe that's perfect for holiday mornings.

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 30m

Number Of Ingredients 18

2 large eggs
3 tablespoons dark brown sugar (or light brown)
1 cup low fat buttermilk
1/4 cup brewed coffee (cooled to room temperature)
1 2/3 cup white whole wheat flour ( or whole wheat pastry flour)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 tablespoons unsalted butter (melted and cooled)
6 ounces reduced-fat cream cheese (softened to room temperature)
3 tablespoons nonfat plain Greek yogurt (or vanilla Greek yogurt)
3 tablespoons maple syrup (plus additional to taste)
1/2 teaspoon pure vanilla extract
2-4 tablespoons skim milk

Steps:

  • In a large bowl, whisk together the eggs and brown sugar until well combined. Stir in the buttermilk and coffee.
  • In a separate large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make a well in the center of the dry ingredients. Add the liquid ingredients to the dry ingredients and stir gently, just until combined. You will have some lumps remaining. Stir in the melted butter.
  • If you'd like to keep different batches of pancakes warm, preheat the oven to 200 degrees F. Heat a griddle or sturdy skillet over medium-low heat. Coat the skillet with butter or cooking spray to prevent sticking, then ladle 1/2 cup batter (for large pancakes) or 1/4 cup batter (for smaller pancakes) into the pan and begin cooking. Because these pancakes are whole wheat, they cook more slowly. Flip when the edges of the pancake are no longer shiny and some bubbling forms on top, about 4-5 minutes for large pancakes or 2-3 for smaller ones. Continue cooking on the other side for 1 to 2 minutes more. Serve the cooked pancakes immediately or keep warm in the oven. Repeat with remaining pancakes.
  • For the maple cream cheese topping: In a mixing bowl, beat together the cream cheese and Greek yogurt on medium speed until well combined, about 2 minutes. Add the Greek yogurt, maple syrup, and vanilla and mix again. Add 2 tablespoons milk to thin the batter. Taste and add additional maple syrup if you desire a sweeter topping. If you desire a thinner consistency, continue adding milk 1 tablespoon at a time, until the topping is as thick as you like. Serve with warm pancakes.

Nutrition Facts : ServingSize 1 (of 4), Calories 316 kcal, Carbohydrate 49 g, Protein 12 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 99 mg, Fiber 6 g, Sugar 12 g, UnsaturatedFat 3 g

GINGER PANCAKES



Ginger Pancakes image

Try a twist to traditional pancakes. These yummy cakes are made with soymilk and fat-free egg product.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 6

Number Of Ingredients 11

1/4 cup fat-free egg product
1 1/3 cups Gold Medal™ all-purpose flour
1 1/4 cups vanilla soymilk
2 tablespoons molasses or real maple syrup
2 tablespoons canola or vegetable oil
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
Syrup, if desired

Steps:

  • In medium bowl, beat egg product with egg beater or wire whisk until foamy. Beat in remaining ingredients except syrup just until smooth.
  • Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
  • Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.

Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 6 g, TransFat 0 g

GINGER PANCAKES



Ginger Pancakes image

Found this in the Baker's Catalog and it sounds great though I haven't tried it yet. Described as tender, moist, gingery pancakes. Sounds a little complicated to me but great for that special breakfast or just as something a little different. (Directions say you may substitute 2 cups liquid buttermilk for the buttermilk powder and liquid milk if desired) a variation listed for Ginger-Pumpkin Pancakes - add 1 cup pumpkin puree and reduce the amount of milk to 1 1/4 cups.

Provided by Bonnie G 2

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour
1/2 cup dry buttermilk
1/3 cup crystallized ginger, minced
3 tablespoons sugar
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 large eggs
2 cups milk, at room temperature
1/4 cup butter, melted

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.

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