• Raina

Gingerbread cut out pancakes!

The holidays are all about food from breakfast all the way to dessert so today I wanted to share a delicious holiday recipe which is definitely family approved!

One of my favourite holiday cookie is the gingerbread cookie. I love the flavour, texture and the look of the cookie so much I decided to create these adorable pancakes based on them!


This recipe is really easy but still very impressive which makes it the perfect holiday breakfast! You can completely customise the shape in this pancake by using that cookie cutter but I decided to stick with the classic-gingerbread man!


The toppings for these pancakes are also super customisable you can add-

-Cinnamon sugar butter

-Whipped cream

-Fresh berries

-Berry coulis

-Chocolate ganache

-Salted caramel

But I added butter, maple syrup and some chocolate chips and put all of these toppings in an adorable Christmas tree plate!



Also make sure to check our my Instagram for some great ideas-

Just search rworld.online there and you will find my page!


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Ingredients- |Yield-Makes 7 large pancakes |

For the gingerbread pancakes-

Dry ingredients-

-1 cup (128 g) all-purpose flour

-2 tablespoon (30 g) unsweetened cocoa powder

-1 teaspoon ground ginger

-1 teaspoon ground cinnamon

-1/8 teaspoon ground cloves

-2 teaspoons baking powder

-1/4teaspoon baking soda

-1/4 teaspoon salt


Wet ingredients-

-1 large egg

-1/4 cup brown sugar, packed

-1/8 cup (30 ml) vegetable oil

-1 cups (250 ml) milk


For the vanilla pancakes-

Dry ingredients-

-1 cup (128 g) all-purpose flour

-2 teaspoons baking powder

-1/4teaspoon baking soda

-1/4 teaspoon salt


Wet ingredients-

-1 large egg

-1/4 cup castor/granulated sugar

-1/8 cup (30 ml) vegetable oil

-1 cups (250 ml) milk

-2 teaspoons vanilla extract


Instructions-

For the gingerbread pancakes-

1)In a large bowl combine all of the dry ingredients for the gingerbread pancakes.

2)In a medium bowl whisk together all the wet ingredients.


3)Pour the wet ingredients into the dry ingredients and mix until combined(do not over mix).


4)Set this mix to the side while you make the vanilla batter.


For the vanilla pancakes-

1)In a large bowl combine all of the dry ingredients for the gingerbread pancakes.

2)In a medium bowl whisk together all the wet ingredients.


3)Pour the wet ingredients into the dry ingredients and mix until combined(do not over mix).


To make the final gingerbread cut out pancakes- 1)Grease a pan with a little oil or butter and let it heat up.


2)Once its warm spoon 1/4 of one of the batters and flip when small bubbles emerge and pop from the pancake.After the other side is cooked transfer to a plate.


3)Make equal numbers of pancakes from both the batters so you can make as many cut out pancakes as possible.


4)Using a cookie cutter of your choice cut the middle of each pancake and put one of the gingerbread pancake cut outs into the vanilla pancake and vice versa but make sure not to break the cutout or the shape or else it wont work.



5)If you have any remaining batter you can make small button/cereal pancakes.



6)Serve warm with topping of your choice.



7)Store remaining pancakes in an air tight container in the fridge.



Bonus step-

Using a small cookie cutter you can cut shapes from you butter (I cut hearts) to top your pancakes.


The secrets of this recipe-

1)The brown sugar and spices in the gingerbread pancake recipe makes it taste just like a gingerbread cookie.


2)The cocoa powder in the first recipe will give it a darker colour which will highlight the shape cut out in your pancake better.


I highly recommend you make these pancakes during this festive season and share it with friends and family!

I hope this post inspired you to make memories with food during the holidays!

Rai





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