When the weather gets chilly, thoughts of warm and fluffy pancakes start to waft through my wind — usually on weekends.
Not long ago, on an especially crisp January morning, a friend of mine sent me an email about a recipe for gingerbread pancakes. OK, it sounded good — but there was a twist. This recipe also had instructions for sugared cranberries and spiced buttermilk syrup.
Well, you don’t have to be a celiac to know THAT all sounds pretty terrific.
This one is worth trying on one of the upcoming cold Saturday mornings. And perhaps even better … the leftovers will be just as good for leftovers.
***
Ingredients …
4-1/2 C gluten-free pancake mix (I like Glutino brand)
3 eggs
2 T allspice
10 T butter melted
1/3 C molasses
1 C milk
— Sugared Cranberries
1 c sugar
1/2 c water
2 c cranberries
— Gingerbread Buttermilk Syrup
1/2 c butter
3/4 c sugar
1 tsp allspice
1/4 tsp cinnamon
1/2 c buttermilk
1 tsp gluten-free vanilla
1 tsp aluminum free baking soda
***
Directions …
Start with the sugared cranberries: Simply place 1/2 C sugar and 1/2 C water into a little pot over medium heat. Bring to a boil. Meanwhile, wash 2 C cranberries then place them into the boiling sugar water for 10 seconds, making sure to submerge them all. Remove with a slotted spoon and place on a baking rack to dry for one hour. Once dried, roll them in remaining 1/2 C sugar and let dry at least 10 more minutes.
For the pancakes: Mix gluten-free pancakes mix, 2 T allspice, 10 T melted butter, 1/3 C molasses, 1 C milk and mix well. Ladle on a non-stick or well oiled griddle and cook, making sure to flip after 2 minutes
For the buttermilk syrup: bring 1/2 C butter, 3/4 C sugar, 1 tsp. allspice, 1/4 tsp. cinnamon and 1/2 C buttermilk to boil. Remove from heat and add 1 tsp. gluten-free vanilla & 1 tsp. aluminum free baking soda.
TammySue Vincent is a celiac and the editor’s wife.
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November 09, 2021 at 08:11PM
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Gingerbread pancakes with a sweet, spicy twist - Laurinburg Exchange
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