Cookbook:Gingerbread Pancakes II
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| Gingerbread Pancakes II | |
|---|---|
| Category | Pancake recipes |
| Servings | 6 servings |
| Time | Prep: 10 minutes Cooking: 5 minutes per skillet |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- 3 cups complete pancake mix
- 1 cup brewed coffee, cooled to room temperature
- 1 cup water
- ¼ cup molasses
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon grated nutmeg
- Cooking spray
Procedure[edit | edit source]
- In a mixing bowl, combine pancake mix, coffee, water, molasses, cinnamon, ginger, and nutmeg.
- Stir until combined.
- The batter will be thin; for thicker pancakes, add more mix, 1 tablespoon at a time.
- Coat a nonstick frying pan with cooking spray and place over medium heat. If using an electric skillet, heat to 375°F.
- Pour ¼ cup of batter into hot pan; cook 2 minutes or until bubbles appear and edges look dry; flip pancakes and cook 1 or 2 minutes more.
- Serve with butter and syrup, if desired.
Notes, tips, and variations[edit | edit source]
- An excellent sauce could be made by mixing some whipped cream with some coffee creamer and syrup.