Gingerbread Pancakes with Butterscotch Apples

Name: Gingerbread Pancakes with Butterscotch Apples
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 large egg; 59 milliliters granulated sugar; 1 teaspoons ground cinnamon; 2 Tbsps ground ginger; 1 Tbsp fresh lemon juice; 59 milliliters packed light brown sugar; 3 Tbsps molasses; 454 grams large Golden Delicious apples (about , peeled and sliced; 1 teaspoons table salt; 177 milliliters unbleached all purpose flour; 2 Tbsps unsalted butter; 2 teaspoons vanilla extract; 3 Tbsps vegetable oil, plus more for cooking the pancakes

Gingerbread Pancakes with Butterscotch Apples might be just the morn meal you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 458 calories, 4g of protein, and 18g of fat. This recipe serves 4. Not Head to the store and pick up ground cinnamon, egg, vanillan extract, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 40 minutes. It can be enjoyed any time, but it is especially good for Christmas.

Instructions

Preheat the oven to 200°F. Melt the butter in a large skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Oven

Add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the brown sugar, 2 tablespoons water, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Cook until the mixture bubbles.

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Brown Sugar

Lemon Juice

Cinnamon

Apple

Water

Salt

Remove from the heat and stir in the vanilla; transfer to a serving dish and set aside.

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Vanilla

Meanwhile, in a small bowl stir together the flour, granulated sugar, ginger, remaining 1 teaspoon cinnamon, the baking powder, and remaining 1/4 teaspoon salt in a small bowl.

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Granulated Sugar

Baking Powder

Cinnamon

Ginger

All Purpose Flour

Salt

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Bowl

Combine 1/4 cup water, the egg, molasses, and 3 tablespoons oil in a glass measuring cup; add to the flour mixture and stir with a fork until the mixture is just combined but not smooth.

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Molasses

All Purpose Flour

Water

Egg

Cooking Oil

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Measuring Cup

Add additional water if necessary to reach the consistency of pancake batter.

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Water

Brush a nonstick skillet with a little oil; heat over medium-low heat.

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Cooking Oil

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Frying Pan

Add the gingerbread mixture to the skillet a generous tablespoonful at a time and spread to make a 2 1/2-inch round; cook until lightly browned, about 3 minutes. Turn and brown on the other side, 3 to 4 minutes. Repeat until all the batter has been used. Keep the pancakes warm in the oven until all have been cooked.

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Spread

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Frying Pan

Oven

To serve, divide the pancakes among dessert plates and top each serving with some of the apples.

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Apple

Taste

Book, using the USDA Nutrition Database

Published by Broadway Books.A graduate of the Culinary Institute of America, Sara Moulton currently hosts the Television Food Network's brand-new series Sara's Secret's as well as Cooking Live with Sara Moulton. She also serves as executive chef for Gourmet and food editor for Good Morning America, appearing on the show frequently. She lives in New York City with her husband and two children.