Gingerbread Pancake Mix
(adapted from Teresa Hunsaker’s recipe in Deseret News)
6 C. whole wheat flour 2 t. ground cinnamon
2 T + 2 t. baking powder 1
c. dry milk (could be buttermilk)
4 t. ground ginger ¾
c. brown sugar
2 c. white flour ½ t. salt
Whisk all above ingredients together. To
make pancakes – mix the following:
1 ½
cups Gingerbread Pancake Mix
1 egg or 2 T.
freeze-dried eggs
1 T.
oil
3/4
c. water
Bake on hot griddle until bubbles form on top. Turn pancake and brown on opposite side. Enjoy the magic of the Christmas season. To serve try one of the following from Nauvoo
Mercantile
Ginger Molasses Maple Syrup
- ½ c. maple syrup
(from Nauvoo Mercantile) 1 – 1 ½ molasses (to taste)
½ - 1 t. ground ginger (to
taste)
Combine all syrup ingredients in a small bowl or serving pitcher and whisk
until smooth. Warm syrup mixture in
microwave for about 30 seconds if desired.
Pour over pancakes. Extra syrup
will keep airtight in the refrigerator for many months.
Lemon Syrup - ½ c. sugar 1 c. cold water
1 T. cornstarch 2 T. butter, melted
pinch
ground nutmeg 2 T. lemon
juice (or freeze dried)
½ t. grated lemon zest
Combine the sugar, cornstarch, and nutmeg in a saucepan. Stir in water until smooth. Bring to boil; cook and stir 1-2 min. or
until thickened. Remove from heat; stir in butter, lemon juice & zest.
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