PANCAKES - GINGER SPICE

By akselden

Ingredients

• 2 C. all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1/4 tsp. cinnamon
• 1/4 tsp. freshly grated nutmeg
• 1 1/2 C. milk, plus more as needed
• 2 eggs, lightly beaten
• 4 T. (1/2 stick) unsalted butter, melted
• 3 T. crystallized ginger puree
• Non-stick cooking spray

Details

Servings 10

Preparation

Step 1

In a large bowl, sift together flour, baking powder, salt, cinnamon and nutmeg. In another bowl, whisk together milk, eggs, butter and ginger puree until blended. Make a well in flour mixture, add wet ingredients and fold together gently just until no lumps of flour remain. If batter is too thick, fold in 1-2 T. milk as needed.

Preheat an electric griddle to medium heat. When a drop of water flicked onto the surface sizzles and evaporates quickly, the griddle is ready. Spray griddle and gingerbread-people molds with nonstick cooking spray. Set molds on griddle and preheat 1-2 minutes. Spoon 1/3 C. batter into each mold, using a spoon to spread batter evenly to edges. Cook until bubbles form on top and pancakes are golden underneath, 1-2 minutes.

Remove molds, flip pancakes over and cook 1 minute more. Transfer to a warmed plate. Wipe molds clean, spray with nonstick cooking spray and preheat. Repeat with remaining batter.