Quick & Easy Gingerbread Pancakes
- 1 cup Krusteaz pancake mix
- 2 Tblspns Brown sugar
- 1/2 tsp cardamon (or cloves)
- 1/4 tsp cinnamon
- 1-3 tsp grated fresh ginger.
- 1/3 to 1/2 can ginger ale.
- Syrup suggestion:
- Molasses, maple, and gingerale...
- Combine the Krusteaz with the spices and sugar- you can really just wing it on quantities... it's not much different than making box-mix pancakes- mix together thoroughly. Open the can of ginger ale, add in splashes, then mix, until you have about cake batter consistency. (This will both fluff up and thicken- you can add more liquid if it becomes hard to work with.)
- Heat cast iron skillet or griddle to about medium. A spritz of cooking spray between each batch helps to keep the pan from drying out and the cakes sticking...) Pour or ladle about a half a cup of the batter onto the heated skillet, and allow to cook until edges are slightly dry. (It may be too thick for the traditional pancake bubble-test...) flip cake with a spatula, and allow to cook for another 30 seconds to 1 minute, then flip out onto a waiting plate or platter.
- For the syrup, I simply blended one part molasses, one part regular butter syrup, and a tiny splash of the remaining ginger ale- the molasses's rich smokey flavor is what really makes these reminiscent of strong, sweet gingerbread!
brown sugar, cardamon, cinnamon, ginger ale, syrup, molasses
Taken from www.epicurious.com/recipes/member/views/quick-easy-gingerbread-pancakes-1247991 (may not work)