Teresa's Recipes
Orange and Gingerbread Pancakes
Indulge in the warm, comforting embrace of these Orange and Gingerbread Pancakes, perfect for holiday mornings or any time you crave a touch of festive cheer. The delightful combination of zesty orange and the spicy aroma of gingerbread evokes nostalgic memories of cozy winter days. Serve them warm, drizzled with rich maple syrup and adorned with fresh orange slices for a burst of color and flavor that will brighten your breakfast table.
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
- 3/4 cup Milk
- 1, beaten Egg
- 1 tablespoon Orange zest
- 2 tablespoons Molasses
- 2 tablespoons, melted, plus extra for cooking Unsalted butter
- 1/4 cup Orange juice
- for serving Maple syrup
- for garnish Orange slices
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 8g
- Carbs: 40g
- Protein: 6g
- Sodium: 300mg
- Sugar: 10g
Instructions
- In a large bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt until well combined.
- In a separate medium bowl, whisk together the milk, beaten egg, orange zest, molasses, melted butter, and orange juice until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, typically 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, or until golden brown.
- Repeat the process with the remaining batter, greasing the skillet as necessary.
- Serve the pancakes warm, drizzled with maple syrup and garnished with fresh orange slices.
Tips
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- These pancakes can be stored in the refrigerator for up to 2 days. Reheat in a toaster or microwave.