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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Gingerbread Pancakes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Gingerbread Pancakes Empty Gingerbread Pancakes

    Post by Lobo Tue Feb 16, 2016 1:37 am

    Gingerbread Pancakes

    Prep Time: 25 minutes
    Cook Time: 5 minutes
    Servings: 4
    Traditional gingerbread spices—cinnamon, ginger and cloves—flavor these tender cakelike pancakes. Molasses gives them an appealing light brown color. Don’t worry if they appear a bit thicker than the typical pancake. They are still light and tender. Serve the pancakes with orange blossom maple syrup or regular maple syrup.





    • 996

    Ingredients:

    For the orange blossom maple syrup (optional): 


    • 1 cup maple syrup 
    • 1 1/2 tsp. orange flower water 
    • 1/2 tsp. vanilla extract 
        
    • 1 1/4 cups all-purpose flour 
    • 1 tsp. baking powder 
    • 1/2 tsp. baking soda  
    • 1/2 tsp. salt 
    • 1 tsp. ground cinnamon 
    • 3/4 tsp. ground ginger 
    • 1/8 tsp. ground cloves  
    • 1/4 cup firmly packed dark brown sugar 
    • 2 eggs 
    • 2 Tbs. light molasses 
    • 4 Tbs. (1/2 stick) unsalted butter, melted 
    • 3/4 cup water 

    Directions:

    To make the orange blossom maple syrup, in a small saucepan over low heat, warm the maple syrup. Pour into a small bowl or pitcher and stir in the orange flower water and vanilla until well blended. Serve warm. Or, store in an airtight container in the refrigerator for up to 3 days. Warm over low heat before serving.

    Preheat an oven to 250°F.

    In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. In another bowl, whisk together the brown sugar, eggs, molasses, 2 Tbs. of the melted butter and the water. Add the brown sugar mixture to the flour mixture and stir until just blended. There will be some small lumps.

    Place a large griddle or fry pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate. Brush with some of the remaining melted butter.

    For each pancake, ladle about 1/4 cup batter onto the hot surface. Reduce the heat to medium-low and cook until small bubbles appear and the edges start to look dry, about 4 minutes. After 3 minutes, lift a pancake to check if the underside is done; do not let the pancakes darken too much. Carefully turn the pancakes over and cook until lightly browned on the other side, about 1 minute more. Transfer to an ovenproof platter and place in the oven to keep warm; do not cover the pancakes or they will get soggy. Repeat with the remaining batter and butter to make about 8 pancakes, each about 4 inches in diameter. Serve the pancakes immediately, accompanied by the syrup. Serves 4.

    Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
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