Gingerbread Pancakes with Lemon Syrup
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Course
Breakfast
Gingerbread Pancakes with Lemon Syrup
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These gingerbread pancakes are the perfect breakfast to help get you in the holiday spirit and warm you up on a cold morning.
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Ingredients
Gingerbread Pancakes
- 1 ½ c. flour
- 1 t baking powder
- ½ t baking soda
- ¼ t salt
- 1 t cinnamon
- ½ t ground ginger
- ¼ t allspice
- 1 egg
- 1 ¼ c milk
- ¼ c molasses
- 3 T oil
Lemon Syrup
- ½ c granulated sugar
- 1 T cornstarch
- ⅛ t nutmeg
- 1 c water
- 2 T butter
- ½ t lemon zest
- 2 T lemon juice
Instructions
Gingerbread
- in a medium bowl mix flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice
- in a larger bowl beat egg and milk
- add in molasses and oil
- dump flour mixture in to milk mixture and stir just until combined
- heat a griddle to 350 degrees or medium heat
- pour 1/4 c fulls of batter on to buttered griddle
- to make gingerbread shaped pancakes place a heat safe cookie cutter on the griddle and melt butter inside
- pour pancake batter inside and fill up to 3/4 full
- when bubbles form on top of pancake remove cookie cutter and flip
lemon syrup
- in a small pot mix sugar, nutmeg and corn starch
- add water and heat over med heat and bring to a boil
- boil until thick
- remove from heat and add, lemon juice, zest and butter
- stir to melt butter
- Serve and enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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