The Pioneer Woman Tasty Kitchen
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Gingerbread Pancakes

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Level: Easy

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Description

Pancakes are awesome any time of year, but these gingerbread pancakes are particularly good served during cold weather months. The batter is a snap to make and leftover pancakes can be frozen for a quick treat another day. Simply pop them in the toaster to reheat.

Ingredients

  • 1-½ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Fine Salt
  • ½ teaspoons Ground Dried Ginger
  • 1 teaspoon Ground Cinnamon
  • 1  Large Egg
  • ½ teaspoons Pure Vanilla Extract
  • ¼ cups Light Brown Sugar, Packed
  • 1 cup Whole Milk
  • Pure Maple Syrup And Cinnamon Sugar, To Serve (optional)

Preparation

In a medium mixing bowl, whisk flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon. Set aside until needed.

In a small mixing bowl, whisk egg, vanilla, brown sugar, and milk. Add dry mixture and mix until dry ingredients are moistened. A few small lumps in the batter is fine.

Preheat nonstick skillet over medium heat and add a little butter or canola oil. Place desired amount of batter into the skillet and cook for 2–3 minutes until the edges are set and small bubbles start forming in the surface of the pancakes. Flip pancakes over and cook for another minute or two.

Serve with a drizzle of pure maple syrup and a sprinkling of cinnamon sugar if desired. Recipe makes eight 3-inch pancakes.

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