GINGER PANCAKES
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
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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Phumi Zwane
[email protected]I'm so glad I found this recipe! These pancakes are a delicious and easy way to start my day.
David Kern
[email protected]I made these pancakes for my kids, and they loved them! They said they were the best pancakes they've ever had.
Esther Abraham
[email protected]I'm a vegan, so I made a few changes to the recipe. I used almond milk instead of regular milk, and I substituted flax eggs for the eggs. The pancakes turned out great!
Ahsen Habib
[email protected]I'm allergic to ginger, so I had to substitute another spice. I used cinnamon, and it turned out great!
kaosar ahomed
[email protected]These pancakes are a bit bland. I think they need more spices or sweetener.
Zameen Alee
[email protected]I thought the ginger flavor was a bit too strong. Next time, I'll use less ginger or omit it altogether.
Brian Bryant
[email protected]I'm not sure why, but my pancakes didn't turn out as fluffy as I expected. Maybe I didn't mix the batter enough.
Rachel Corfield
[email protected]These pancakes are perfect for a special occasion breakfast. They're elegant and delicious.
Katy Tremont
[email protected]I love that these pancakes are made with whole wheat flour. It makes them a bit healthier than traditional pancakes.
Judy stull
[email protected]These pancakes are a great way to use up leftover ginger. I always have some ginger leftover from making stir-fries, and these pancakes are a great way to use it up.
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[email protected]I made these pancakes for a brunch party, and they were a huge success. Everyone loved the unique flavor and presentation.
Ayan Al Ansar
[email protected]These pancakes are so easy to make, even for a beginner like me. I was able to whip them up in no time.
Jam Sahb
[email protected]I was a bit hesitant to try these pancakes because I'm not a huge fan of ginger. But I was pleasantly surprised! The ginger flavor is subtle and not overpowering at all.
Muhammad ayoub katbar 4 you
[email protected]I've made these pancakes several times, and they're always a hit. My family loves the unique flavor and fluffy texture.
Material Rat
[email protected]These pancakes are heavenly! The ginger gives them a warm, spicy flavor that's perfect for a cold morning.