GINGER PANCAKES

Ginger Pancakes image

Try a twist to traditional pancakes. These yummy cakes are made with soymilk and fat-free egg product.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 6

Number Of Ingredients 11

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Ingredients

1/4 cup fat-free egg product
1 1/3 cups Gold Medal™ all-purpose flour
1 1/4 cups vanilla soymilk
2 tablespoons molasses or real maple syrup
2 tablespoons canola or vegetable oil
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
Syrup, if desired

Steps:

In medium bowl, beat egg product with egg beater or wire whisk until foamy. Beat in remaining ingredients except syrup just until smooth.
Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.

Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 6 g, TransFat 0 g