Gingerbread Pancakes
Ingredients
| Egg | 1 | |
| Molasses | 1/3 Cup (5.33 tbs) | |
| Milk | 2/3 Cup (10.67 tbs) | |
| Ginger bread mix | 2 Cup (32 tbs) | |
| Shortening | 1/2 Cup (8 tbs) | |
| Melted butter | 4 Tablespoon (For topping) | |
| Confectioners sugar | 3 Tablespoon (For sprinkling) |
Directions
MAKING
1. In a bowl, add all the ingredients except shortening and sift them twice.
2. Use a pastry blender to cut shortening into dry ingredients, until the mixture resembles cornmeal.
3. In a separate bowl, mix egg, molasses and milk.
4. Add this mixture to gingerbread mix.
5. Stir the mixture until the dry ingredients are dampened, but make sure that the batter still remains lumpy.
6. Over a greased griddle, bake the pancakes.
SERVING
7. Add a spoonful of melted butter on top of the pancakes and sprinkle with confectioners sugar right before serving.
Recipe Summary
Nutrition Facts
Serving size
Calories 317Calories from Fat 119
% Daily Value*
Total Fat 13 g20%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol
Sodium 265 mg11.04%
Total Carbohydrates 45 g15%
Dietary Fiber %
Sugars 24 g
Protein 2 g4%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
