Best Kellys Gingerbread Pancakes W Raisins Recipes

KELLY'S GINGERBREAD PANCAKES W/ RAISINS

Steps:

• In large bowl, whisk flour, baking powder, cinnamon, salt, ginger, nutmeg, cloves and baking soda.
• In medium-sized bowl, whisk egg until fluffy.
• Whisk into the egg, the milk, molasses, melted butter and vanilla.
• Stir in raisins.
• Pour wet ingredients over dry and fold until all is moistened but batter is still lumpy.
• Scoop batter,(I use a 1/3 cup measuring cup for easy pouring), onto hot non-stick griddle over medium-low heat and cook/bake pancakes until brown on both sides, turning once.
• Serve with softened butter and warm maple syrup.
• Makes 10 pancakes.
• *These pancakes are a bit delicate, DO NOT try to turn them over too soon, or make them too big, lol. You'll end up with a mess! Turn them when edges are dry and bubbles stop forming on the top.
• **These are a deep, dark, rich brown color and taste just like gingerbread!

OLD-FASHIONED GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
• Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
• When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.

GINGERBREAD PANCAKES

Steps:

• In a small bowl, stir together the flour, baking powder, soda, salt, ginger and cinnamon.
• Set aside.
• In a large bowl, beat together the egg and milk, then stir in the molasses,and then the oil.
• Add the flour mixture until just combined.
• Pour a quarter cup of batter for each pancake on a preheated grill.
• Cook on the first side until the batter if full of bubbles on the surface.
• Flip the pancake and cook til the second side is lightly browned.

EASY GINGERBREAD PANCAKES

Steps:

• In a small bowl, combine the pancake mix, molasses, cinnamon, ginger and cloves. Stir in water just until dry ingredients are moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired.

GRANDMA'S GINGERBREAD PANCAKES

Steps:

• Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

GINGERBREAD PANCAKES

Steps:

• Sift together flour, salt, baking powder, baking soda, ginger, cinnamon, and allspice.
• In a separate small bowl, beat the eggs, buttermilk, oil, and molasses together.
• Stir wet ingredients into flour mixture, just until moistened, leaving it a little lumpy.
• Heat a large skillet or griddle over medium heat and oil it lightly or coat with a small amount of shortening.
• Add batter, approx 1/4 cup at a time to the griddle, but do not crowd.
• Cook until bubbles appear and edges begin to brown, then turn them and cook the other side until lightly browned on the bottom.
• Transfer cooked pancakes to a platter and keep warm until all are cooked.
• Serve with chunky applesauce or apple pie filling and whipped cream, if desired; also goes good with poached pears.

CHRISTMAS GINGERBREAD PANCAKES

Steps:

• In a large bowl combine first 8 dry ingredients.
• In another small bowl whisk together the egg with buttermilk, sugar, molasses, and melted butter until very well combined; add to the flour mixture and mix lightly until just until moistened (a few small lumps in the mixture is okay, do not overmix).
• At this point you may refrigerate for a few hours until ready to use.
• Grease a griddle, then drop about 1/4-cup batter for each pancake into the pan.
• Cook the pancakes until the tops are covered with bubbles and the edges looked cooked.
• Turn and cook the other side.
• Serve with marmalade.