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fluffy pancakes

Gingerbread fluffy pancakes

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Introduction

These fluffy pancakes are a holiday favorite. They’re perfect for breakfast, brunch or any time of day!

Gingerbread fluffy pancakes

  • 1 cup all-purpose flour
  • 2 tbsp baking soda
  • 1/2 tbsp salt
  • 1/4 tbsp ground cinnamon
  • 1/4 tbsp ground nutmeg
  • 1/4 cup sugar
  • 1 eggs
  • 1 cup milk

2 cups all purpose flour

Flour is a staple of most baking recipes. It’s made from wheat, rye or other grains and comes in a powdery form that can be used to make breads and other baked goods.

1 tbsp baking powder

Baking powder is a leavening agent for cakes and pancakes. It’s made of two parts baking soda, an acid and cornstarch. When you add it to your batter, the acid reacts with the baking soda to form carbon dioxide bubbles that make your baked goods rise in the oven.

1/2 tsp baking soda

In a large bowl, whisk the flour, baking powder and salt.

In another large bowl or the stand mixer bowl add the eggs and sugar (either at room temperature or warmed in hot water). Beat on high for about 2 minutes until thickened and pale yellow in colour. Add vanilla extract if using.

Mix in milk slowly while beating at low speed with a hand-held mixer or with an electric one on medium speed until smooth batter forms – this should take about 5 minutes total time depending on how much liquid you use to mix it up!

1/4 tsp salt

Salt is an essential ingredient in many recipes, and it’s used to season food, add flavor, and preserve foods. The purpose of salt is to help preserve food by creating an environment where bacteria can’t grow as well.

Salt also has anti-clumping properties—it prevents moisture from being drawn out of flour by water molecules when making pancakes or breads. The result is fluffier baked goods that don’t fall apart when you cut into them!

1/4 cup brown sugar

Brown sugar is a combination of white sugar and molasses. It’s more moist than regular granulated white sugar, so it dissolves more easily in liquid. This makes brown sugar ideal for baking—it gives things like cakes and cookies an intense flavor, which can be especially nice when you’re trying to get your kids to eat healthier recipes.

Brown sugar also has some health benefits: It contains antioxidants that may help prevent cancer cells from forming; it’s high in iron (which helps keep blood healthy); and it contains calcium (important for strong bones).

1 tsp gingerbread spice (recipe follows)

1 tsp gingerbread spice (recipe follows)

1 egg

2 tbsp flour, sifted

Pinch of salt

1/4 cup milk, warmed

2 large eggs, lightly beaten

Beat the eggs. In a large bowl, whisk together the flour and baking powder. Set aside.

Measure out your ingredients before you start:

  • 1 cup all-purpose flour (or any other type of flour)
  • 2 teaspoons ground ginger (or more if you like a lot of spice)
  • 3/4 teaspoon cinnamon (optional) Of course, you can add any other spices that appeal to you! For example, I like nutmeg in my pancakes; it gives them an extra kick without overpowering them with sweetness. If there are children in your household who don’t like spicy food, leave out this ingredient altogether—or use less than three tablespoons total so that they won’t notice anyway!

1 3/4 cups buttermilk (or see tip below)

If you don’t have any buttermilk, you can make your own by adding 1 tablespoon of vinegar to 1 cup of milk.

If you want to use plain yogurt instead of buttermilk, feel free! Just replace the 1 3/4 cups of regular (not nonfat) yogurt with about the same amount of plain yogurt.

6 tbsp unsalted butter, melted and cooled slightly (or substitute neutral tasting oil)

6 tbsp unsalted butter, melted and cooled slightly (or substitute neutral tasting oil)

In a small bowl, mix the flour with milk. In another bowl, combine eggs with sugar until pale yellow. Add melted butter to the flour mixture and stir together until just moistened.

Pour batter onto a hot griddle or skillet over medium-high heat; follow manufacturer’s instructions for preheating time (mine takes about 2 minutes). When bubbles form on top of pancakes, flip them over quickly so that they don’t stick—this will prevent them from breaking when you flip them again later in the cooking process!

Gingerbread Spice:

In a small bowl combine all the spices.

In a medium-sized mixing bowl whisk together the egg and milk, then add in the spices. Stir well to combine.

2 tablespoons ground cinnamon

If you don’t have a spice grinder, you can use a mortar and pestle.

Ground gingerbread spice is great in cookies or cakes, but can also be used to make gingerbread pudding by adding cinnamon, nutmeg and cloves to milk before boiling.

2 teaspoons ground ginger

Ginger is a common ingredient in many dishes. It’s used to add a spicy kick to foods and beverages, like ginger ale or candied ginger (which is made by caramelizing pieces of the root). You can also use it as part of your cooking experience! For example, if you’re making scrambled eggs with sautéed onions and spinach, adding a few teaspoons of ground ginger will add zing without being overpowering.

1 teaspoon ground allspice or cloves

Allspice is a mix of cloves, cinnamon and nutmeg. Cloves are the dried flower buds of a tree native to Indonesia. They’re used in cooking and medicine as a spice, but allspice has many health benefits too!

Allspice has a strong flavor that some people love or hate. The smell can be very strong at times—but it depends on your taste buds! If you like spicy food then try adding more than just one teaspoon onto your pancakes because this can really bring out the flavor in them (and make them even tastier). You may also want to try using cardamom instead if you don’t like too much spice…

1 teaspoon freshly grated nutmeg or ground cloves or 1/8 teaspoon allspice

  • In a large bowl, whisk together the flour and salt. Whisk in the egg yolks and butter until smooth.
  • Stir in the molasses until well combined, then stir in the water until just combined (do not overmix). Let stand for 15 minutes at room temperature while you heat your griddle or skillet over medium heat (or cook on stovetop if you have a cast iron pan).

Takeaway:

Before you start, make sure you have all of your ingredients. The butter should be soft and the buttermilk should be cold. If it’s not cold enough to keep it from curdling (a process that happens when buttermilk hits warm liquid), then use a bit more than what is called for in this recipe—and don’t worry about adding ice cubes or any other liquid. You can always add more later if necessary!

Make sure all eggs are at room temperature before mixing them up into batter or cooking pancakes; otherwise they’ll cook unevenly on top of your griddle or pan of hot oil (and no one likes burnt pancakes).

Conclusion

To make your own gingerbread spice, you can use the following recipe or substitute any other spice for it. Mix all ingredients together until well blended and store in an airtight container.

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