Gingerbread Pancakes by Cooking with Jacob

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Today, we are so excited to partner with Jacob Case, a 9 year-old who, according to his @cookingwithjacob9 instagram account, loves “cooking and eating.” We are here to tell you that this original and creative recipe is one you absolutely want to try with your family for the holiday season. For many of us celebrating Christmas in quarantine, this Gingerbread Pancakes recipe will certainly brighten up your holiday season. Check out Jacob’s cooking tutorial and the recipe below. But keep your eyes out for Jacob’s forthcoming book Cooking with Jacob: A Quarantine Inspired Recipe Book. 

Combine the following dry Ingredients in a mixing bowl

1.5 cup All-Purpose flour

½ tsp allspice

¼ tsp salt

1 tsp ground cinnamon

1 tbs baking powder

3 tsp ground ginger

 

Whisk the following wet Ingredients in a separate bowl

¼ cup melted butter

2 eggs

2 tbs molasses

2 tbs brown sugar

1.5 cup butter milk or 1 cup of regular milk

Cooking spray or butter

 

Toppings: Blueberries, Raspberries Maple Syrup

Pour wet ingredients unto dry ingredients and mix with a wooden spoon until fully blended in and no evidence of dry flour. On medium or low heat coat skillet with butter or cooking spray and pour ¼ cup batter onto the skillet/pan. Cook pancakes on each side for about 2 minutes on medium heat or until cooked (these pancakes are thick and fluffy). Cut with gingerbread man shape and top with the berries mixed with maple syrup then dust with powdered sugar.

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