Ginger Pancakes Recipes

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.

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.

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.

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.

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.

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.

Steps:

• In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth.
• On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
• Combine all ingredients.

Steps:

• For the pancakes: In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt, nutmeg and cloves. In another medium bowl, whisk together the milk, melted butter, molasses, brown sugar, orange zest and egg. Slowly add the milk mixture to the flour mixture and stir until just combined. It is ok if the batter is a little lumpy. Do not overmix or you will have tough pancakes. (Let the batter sit for at least 5 minutes and up to 30 minutes for fluffier pancakes.)
• For the icing: In a small bowl, combine the confectioners' sugar and milk. Set aside.
• Grease a griddle or nonstick skillet with butter and heat to medium high. Pour 1/4 to 1/3 cup batter per pancake onto the griddle. When small bubbles begin to form on the tops of the pancakes, after 2 to 3 minutes, flip the pancakes and cook on the other side for 2 to 3 minutes. Serve the pancakes immediately with the icing and garnish with sprinkles and whipped cream if desired.

Steps:

• In a large bowl, mix eggs and brown sugar until well combined. Add buttermilk, water and brewed coffee, and stir to combine. In another large bowl, sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in the melted butter.
• Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat and then add the batter, by ladlefuls. Cook until little bubbles appear around the edges of the pancake, and then flip. Cook on the second side until golden brown and cooked through in the middle. Serve immediately.

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.

Steps:

• In a blender, combine the eggs, cottage cheese, molasses, honey, vanilla, oat flour, baking powder, ginger, nutmeg, cinnamon, allspice, cloves, and salt. Blend until well combined.
• Pour the mixture into a medium bowl and fold in the chia seeds.
• Heat the oil in a large skillet over medium-high heat. Pour ¼ cup of batter into the pan and cook for 3 minutes, until bubbles start to form and the edges become golden brown. Flip and cook for 3 minutes more, until golden brown on the other side. Repeat with the remaining batter.
• Top the pancakes with whipped cream, orange segments, and your sweetener of choice.
• Enjoy!

Steps:

• Whisk together the milk, coffee, butter, and eggs in a bowl until evenly blended; set aside. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; pour the egg mixture into the flour mixture, and stir just until combined. Set aside for 10 to 15 minutes.
• Coat the bottom of a large skillet with cooking spray, and place pan over medium heat. Scoop large spoonfuls of batter onto the hot pan, and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.

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.

Steps:

• Sift together flour, salt, baking powder, baking soda, ginger, cinnamon, and allspice.
• In a separate small bowl, beat the eggs, buttermilk, oil, and molasses together.
• Stir wet ingredients into flour mixture, just until moistened, leaving it a little lumpy.
• Heat a large skillet or griddle over medium heat and oil it lightly or coat with a small amount of shortening.
• Add batter, approx 1/4 cup at a time to the griddle, but do not crowd.
• Cook until bubbles appear and edges begin to brown, then turn them and cook the other side until lightly browned on the bottom.
• Transfer cooked pancakes to a platter and keep warm until all are cooked.
• Serve with chunky applesauce or apple pie filling and whipped cream, if desired; also goes good with poached pears.

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.

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.

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.

Steps:

• Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).
• Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
• Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.

Steps:

• Combine flour, brown sugar, soda, cinnamon, powdered ginger, nutmeg and salt in a large mixing bowl.
• In a separate bowl, combine egg, milk pumpkin, yogurt and butter until well blended.
• Add wet to dry, stirring just until evenly moistened.
• Cook on nonstick griddle over medium heat until edges look dry – about 2 to 3 minutes per side.
• Serve with ginger butter and real maple syrup.
• To make the ginger butter, simply cream the chopped candied ginger into the butter, then chill before serving.

Steps:

• In a small bowl, stir together flour, baking powder, soda, salt, ginger and cinnamon. Set aside.
• In large bowl, beat together egg and milk.
• Stir in molasses, then oil.
• Add flour mixture and stir just until combined.
• Pour a quarter cup of batter per pancake onto griddle.
• Cook on first side until puffed, full of bubbles and dry looking around edges.
• Turn and cook until second side is browned.

Steps:

• Preheat oven to 350°. Combine eggs, milk and butter. Whisk the next 5 ingredients; add to egg mixture. Spoon batter into a 9-in. square baking pan coated with cooking spray. Sprinkle blueberries over top., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cut into squares; serve with warm maple syrup.

Steps:

• Mix flour, baking powder, ginger, cinnamon, salt, baking soda, and pumpkin pie spice together in a bowl.
• Whisk eggs in a separate bowl until smooth. Mix in milk, molasses, coconut oil, and vanilla extract. Whisk flour mixture into milk mixture until batter is combined; a few lumps are okay.
• Grease a griddle lightly with oil; preheat over medium-low heat.
• Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 4 minutes. Flip and cook until browned on the other side, about 3 minutes. Repeat with remaining batter.

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.

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.

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.