Monday, December 14, 2009

{On The 12th Day Of Christmas}

Christmas Morning Gingerbread Pancakes

Serves 5 (3 pancakes each)


* 1 1/2 C. All-purpose Flour

* 3 T. Baking Powder

* 3/4 t. Ground Ginger

* 1/2 t. Ground Cinnamon

* 1/4 t. Ground Cloves

* 1/4 C. Ground Hazelnuts (optional)

* 1 1/2 C. Milk

* 2 T. Chocolate Syrup

* 3 Egg Whites

* 3 T. Dark Molasses

* 2 T. Canola Oil


In a large mixing bowl, combine flour, baking powder, ginger, cinnamon, cloves, and hazelnuts (if desired) until well blended.
In a medium bowl whisk together milk, chocolate syrup, egg whites and molasses. Make a well in the dry ingredients and pour the wet ingredients into it. Stir just enough to moisten; batter will be lumpy.
Heat a thick, nonstick griddle or frying pan over medium heat. Spread 1 1/2 teaspoons canola oil over the bottom of the pan. Pour batter on to the griddle, using 1/4 cup for each pancake (spread out a little with the back of a spoon because the batter is thick). Cook until lightly brown on both sides and serve hot.

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