I have recently fallen in love with Ginger. Gingerbread, gingersnaps, ginger ale. The spicy yet delicate flavor is delicious and adds a little bit of mysteriousness to otherwise bland baked goods.
I have been wanting to try to make Gingerbread Pancakes for the upcoming holiday season, since I am almost pumpkin-ed out, and found all of the recipes to have way too many steps. Not my style.
Then, it hit me. Why not use gingerbread cake mix? A pancake is basically cake batter ladled onto a griddle, right?
So I tried it, and the good news is – we have a winner!
So quick, so easy, and SOOOO yummy! This is a great pantry item to have on hand whenever you need an impressive yet quick breakfast.
Gingerbread Pancakes
Makes about 20 pancakes – I froze the leftovers for breakfast during the week.
1 box Gingerbread Cake Mix
1 1/4 C lukewarm water
1 egg
*2 T flour
Make cake batter according to package instructions and whisk altogether. The mix that I used called for the water and egg listed above. This will be a thin consistency and your pancakes will have a more delicate texture.
If you want a more “cake-y” texture, add 2 tablespoons of flour, or more to the batter until you get the thickness you prefer. The addition of flour will make the pancakes puff up a bit more when they are cooking. Both versions are delicious.
Heat griddle and spray with non-stick spray. Ladle on batter and flip once you see bubbles. Keep warm in a 250 degree oven and enjoy!
The leftovers are great frozen and are easily reheated (microwave or oven) for a quick weekday breakfast.
Enjoy!
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