Vegetarian

Gingerbread pancakes

Name: Gingerbread pancakes
Total time: 45 min
Yield: 16 servings
Ingredients: 2 tsps baking soda; 6 Tbsps butter; 2 large free range eggs; 2 cups flour; 1 tsp ground cinnamon; 1 tsp ground ginger; 2 cups milk; 0.25 cup molasses; 1 cup raisins; 1.5 tsps salt

Gingerbread Pancakes are a festive breakfast option, especially great for Christmas. They are ideal for lacto ovo vegetarians and take approximately 45 minutes to make. This recipe covers 6% of your daily requirements of vitamins and minerals.

Ingredients

baking soda

2 tsps

butter

6 Tbsps

free range eggs

2 large

flour

2 cups

ground cinnamon

1 tsp

ground ginger

1 tsp

milk

2 cups

molasses

0.25 cup

raisins

1 cup

salt

1.5 tsps

Method

Sift together flour, baking powder, salt, soda and spices.
Combine molasses, milk and eggs. Stir in melted butter.
Add molasses mixture to dry ingredients. Stir only until moistened. Gently fold in raisins.
Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

Nutrition:

164 kcal

Carbs

24 g

Fat

6 g

Protein

3 g

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