
Recipes
Ginger Spice Pancakes
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Replace the all-purpose flour with gluten-free flour plus one teaspoon gluten substitute (such as xanthan or guar gum). Instead of baking powder, add 2 teaspoons cream of tartar.
Replace the all-purpose flour with gluten-free flour plus one teaspoon gluten substitute (such as xanthan or guar gum). Instead of baking powder, add 2 teaspoons cream of tartar.
Stir together flour, baking powder, salt, cinnamon and nutmeg in a large bowl.
Whisk together milk, eggs, butter and Ginger Spread in another bowl.
Add wet ingredients to dry; stir gently just until lumps are nearly gone. If the batter is very thick, stir in 1-2 tablespoons milk as needed. Batter can be used immediately or for best results, let stand 1 hour before baking pancakes.
Preheat electric griddle to medium heat. When a drop of water flicked on the surface sizzles and evaporates quickly, the griddle is ready. Spray griddle with nonstick cooking spray or brush with butter. Spoon 1/4 cup batter onto the griddle for each pancake.
Cook until bubbles form on top and the pancakes are golden underneath, 1-2 minutes. Flip pancakes over and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter.
Serve hot pancakes with Ginger Syrup.