Gingerbread Pancakes With Apple Topping 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.
Nutrition Facts : Calories 523 calories, Fat 21g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 419mg sodium, Carbohydrate 76g carbohydrate (40g sugars, Fiber 2g fiber), Protein 8g protein.
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.
Nutrition Facts : Calories 248 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 972mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 1g fiber), Protein 5g protein.
GINGERBREAD PANCAKES WITH BUTTERSCOTCH APPLES
Provided by Sara Moulton
Categories Egg Fruit Ginger Breakfast Brunch Dessert Christmas Vegetarian Kid-Friendly Dinner Lemon Apple Vanilla Fall Winter Cinnamon Molasses Butter Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 200°F. Melt the butter in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the brown sugar, 2 tablespoons water, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Cook until the mixture bubbles. Remove from the heat and stir in the vanilla; transfer to a serving dish and set aside.
- 2. Meanwhile, in a small bowl stir together the flour, granulated sugar, ginger, remaining 1 teaspoon cinnamon, the baking powder, and remaining 1/4 teaspoon salt in a small bowl. Combine 1/4 cup water, the egg, molasses, and 3 tablespoons oil in a glass measuring cup; add to the flour mixture and stir with a fork until the mixture is just combined but not smooth. Add additional water if necessary to reach the consistency of pancake batter.
- 3. Brush a nonstick skillet with a little oil; heat over medium-low heat. Add the gingerbread mixture to the skillet a generous tablespoonful at a time and spread to make a 2 1/2-inch round; cook until lightly browned, about 3 minutes. Turn and brown on the other side, 3 to 4 minutes. Repeat until all the batter has been used. Keep the pancakes warm in the oven until all have been cooked.
- 4. To serve, divide the pancakes among dessert plates and top each serving with some of the apples.
GINGERBREAD PANCAKES WITH FRUIT TOPPING
Wake 'em up Christmas morning with the delightful aroma of these fluffy pancakes. They've got a great gingerbread flavor and pretty fruit topping! Substitute boysenberry, blueberry or strawberry syrup for the maple syrup if you'd like a tasty change. -Michelle Smith, Sykesville, Maryland
Provided by Taste of Home
Time 20m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. Combine the egg, 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. , To serve, place two pancakes on each plate; drizzle with 2 tablespoons syrup. Top with 1/4 cup apple pie filling; sprinkle with cranberries.
Nutrition Facts : Calories 514 calories, Fat 9g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 245mg sodium, Carbohydrate 102g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.
WHOLE WHEAT GINGERBREAD PANCAKES
This tastes like dessert for breakfast. Top with some whipped cream for a real treat and a happy start to your day.
Provided by Geema
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk first 6 ingredients in a large bowl to blend.
- Whisk apple juice concentrate, water, butter and eggs in a medium bowl to blend.
- Add to dry ingredients, whick batter just until blended.
- Heat heaby griddle or skillet over medium-high heat; brush with some oil or butter.
- Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart.
- Cook until pancakes are golden brown, about 3 minutes per side.
- Transfer to plate and keep warm in low oven while making the rest of the pancakes.
- Serve with butter, maple syrup or apple butter.
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.
Nutrition Facts : Calories 305 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 849mg sodium, Carbohydrate 50g carbohydrate (17g sugars, Fiber 1g fiber), Protein 9g protein.
APPLE TOPPING FOR PANCAKES, CREPES, OR ICE CREAM
This topping isn't just for pancakes-it can be used on ice cream or as a filling for crepes.
Provided by Claude Tenel
Categories Fruit Filling Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium heat. Add apples to the melted butter. Add sugar, cinnamon, and vanilla; saute until apples are soft, 3 to 5 minutes.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 13.2 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 1.6 mg, Sugar 10.3 g
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GINGERBREAD PANCAKES WITH BUTTERED APPLES - FRAMED COOKS
From framedcooks.com
Reviews 5Category BreakfastCuisine AmericanTotal Time 35 mins
- Heat 2 tablespoons butter in a medium skillet until melted. Add apples, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon and stir until apples are softened, about 3-5 minutes. Transfer to bowl and set aside.
- Spray a griddle or large frying pan with nonstick spray, and heat oven to 200 if you are going to use it to keep the pancakes warm.
- Mix together flour, ginger, remaining cinnamon, baking powder and baking soda in a large bowl.
- Whisk together eggs, remaining brown sugar, molasses and melted butter. Add to flour mixture and stir until combined (don’t worry if there are a few lumps!)
GINGERBREAD APPLE PANCAKES - HEALTHY SEASONAL RECIPES
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5/5 (4)Total Time 30 minsCategory BreakfastCalories 350 per serving
- Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, ginger, nutmeg, baking soda, salt and cloves in a medium bowl.
- Beat eggs in a large bowl. Beat in buttermilk, molasses and 3 tablespoons oil. Stir the flour mixture into the buttermilk mixture. Stir in apple.
- Heat griddle or large skillet over medium-high heat. Brush 2 teaspoons oil over the griddle or 1 teaspoon oil over skillet. Ladle ¼ cup-fulls of the batter onto the hot griddle or skillet spacing to account for spread. Cook, adjusting heat as necessary to prevent scorching, until the pancakes are set up and browned on the bottom, 2 to 4 minutes. Carefully flip over and continue cooking until cooked through. Repeat with the remaining 1 teaspoons oil in one more batch for the griddle or two more batches for the skillet.
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