Time 30m Yield 4 servings Number Of Ingredients 14 Steps:
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices. In a separate bowl, whisk milk, molasses, eggs, melted butter, fresh ginger and lemon zest until well combined. Add the wet ingredients to the dry ingredients and gently stir until combined. (A few small lumps are fine.) Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the quarter cup, making sure to leave plenty of room in between for the batter to expand. Cook until the batter bubbles on the surface and browns on the bottom, a minute or two, then carefully flip. Cook until the batter is completely cooked through and the pancakes are slightly dark brown. Repeat until all the batter is used. Serve pancakes as you make them or keep them warm as you cook them by setting them on a baking sheet in a 250-degree oven.
Time 25m Yield 10 Number Of Ingredients 10 Steps:
Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined – a few lumps are okay. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Time 20m Yield 8 Number Of Ingredients 8 Steps:
Beat milk, egg, applesauce, ground ginger, vanilla extract, and cinnamon together in a bowl. Whisk baking mix into the milk mixture until just combined into a loose batter. Prepare a skillet with cooking spray and place over medium heat. Ladle about 1/4 cup batter into the prepared skillet; cook until bubbles begin to form on the top, 3 to 5 minutes. Turn the pancake and continue cooking until the other side of the pancake is golden brown, 3 to 5 minutes more. Transfer pancake to a plate and cover with a lid to keep warm. Repeat until batter is completely used.
Time 30m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the biscuit mix, ginger, cinnamon and cloves. In a small bowl, whisk the egg, milk and molasses until blended; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm., For syrup, melt butter in a small saucepan. Stir in the sugar, water, egg yolk and lemon juice. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Serve warm with pancakes.
Time 10m Yield 12 pancakes. Number Of Ingredients 7 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.
Time 30m Number Of Ingredients 11 Steps:
For the batter, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Add eggs, molasses, and buttermilk and stir until just combined. Cook pancakes on a hot griddle.
Time 20m Yield 6 Number Of Ingredients 11 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.
Time 20m Yield 8 Number Of Ingredients 14 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.
Time 15m Yield 12 serving(s) Number Of Ingredients 10 Steps:
In a small bowl, stir together the flour, baking powder, soda, salt, ginger and cinnamon. Set aside. In a large bowl, beat together the egg and milk, then stir in the molasses,and then the oil. Add the flour mixture until just combined. Pour a quarter cup of batter for each pancake on a preheated grill. Cook on the first side until the batter if full of bubbles on the surface. Flip the pancake and cook til the second side is lightly browned.
Time 30m Yield Makes 10 Number Of Ingredients 11 Steps:
Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms. Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes. Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.
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.
Time 35m Yield Makes about 18 pancakes Number Of Ingredients 12 Steps:
For the pancake batter: Sift together the cake flour, all-purpose flour and salt over a medium bowl. Stir in the canola oil and boiling water. Use your hands to work the dough into a smooth ball. It should be fairly firm. If it isn’t, stir in some additional flour. Turn the dough onto a flat surface and flatten it with the palm of your hand until about 1-inch thick. Wrap in plastic wrap and allow it to rest in the fridge while you make the dressing and heat the oil. For the vinaigrette: In a medium bowl, whisk together the soy sauce, sesame oil, red wine vinegar, ginger and garlic. Taste for seasoning. To roll the dough: Lightly flour a flat surface and divide the dough into four parts. Use a rolling pin to roll out the first piece. When about 1/4-inch thick, sprinkle with scallions and fold the dough in half so the scallions are hidden inside. Roll thin again and cut into rounds using a glass (or round cookie cutter) about 2 inches in diameter. Transfer the rounds to a baking sheet fitted with parchment paper. To cook and serve: In a large saute pan, heat 1/4-inch canola oil. Prepare a baking sheet fitted with a kitchen towel to drain the pancakes as they cook. When the oil smokes ever so slightly, use a pair of tongs or spoon to lower a few of the rounds into the oil. Fry for a minute on one side and then another on the second side. Use a slotted spoon or metal spatula to remove the pancakes and drain them on the kitchen towel. Sprinkle with remaining scallions and serve with the dressing on the side for dipping. Alternatively, drizzle the dressing over the pancakes. Serve immediately.
More about “ginger pancakes recipes”
Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Combine the flour, ginger, salt and baking soda in a mixing bowl. Stir with a fork until the dry ingredients are well mixed. Add the melted butter, sugar, buttermilk and egg all at once and stir only until the batter is completely moistened but still lumpy. Heat a greased griddle or skillet over medium heat. Using a serving spoon, drop about 1 1/2 tablespoons batter onto the griddle. (The batter is thick, so you may have to spread it a little with the back of the spoon after dropping onto griddle). Cook over medium heat, and turn the pancakes as soon as they hold together when you slide a spatula under them. Keep pancakes warm in a low oven until ready to serve and top with a spoonful of Peach Topping. Put the sliced peaches in a saucepan and add the sugar, water and cardamom. Cook over medium heat, stirring often, for about 10 minutes, or until the fruit is soft and syrup is thick. Taste and add more sugar if the fruit is too tart. Remove from heat and stir in the lemon juice. Place a spoonful of peaches onto Ginger Pancakes.
