Zutaten für Yummy Gingerbread Pancakes
- 2 cups all-purpose flour
- Yellow Cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Ground Ginger
- Nutmeg
- Cinnamon
- Ground Cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1 cup milk
- Vegetable Oil
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- Applesauce
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Zubereitung von Yummy Gingerbread Pancakes
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, whisk the eggs until light and frothy.
- Whisk in the sour cream, milk, oil, molasses, and vanilla extract until well combined.
- Gently pour the wet ingredients into the dry ingredients, whisking until just combined. Do not overmix.
- Let the batter rest for 5 minutes.
- Heat a lightly oiled griddle or large skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Serve immediately with soft butter, warm maple syrup, and fresh applesauce.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
6g
Fat
21g
Carbs
6g
