Wednesday, January 4, 2012

Gingerbread Pancakes

Hi Mommy's Kitchen Creations daily readers! I'm Megan, from Pickle Boat Recipes. I'm honored to be a guest blogger on my dear friend, Jennie's blog. It's so great to have a friend who shares the love of amazing foods! That way, every get together can center around what we get to eat! Or, if our husbands plan it, it centers around what they get to shoot... which I suppose relates to what we get to eat. Hopefully, right? Luckily for the Bambi lovers more faint of stomach, I will not be featuring anything related to hunting, shooting, or really anything man-related (although your man will definitely LOVE this dish!).

Instead, we will focus more on a sweet and flavorful breakfast dish: Gingerbread Pancakes! If you've ever had the chance to visit my blog, you know I am a lover of all things breakfast-y. This is a family favorite, usually made during the Holiday season, but we also make it many times throughout the year. There are three parts, but don't be intimidated. We take a few shortcuts and it ends up looking like you put a lot more work into it than you really did. Plus it tastes amazing!

Gingerbread Pancakes

4 cups buttermilk pancake mix
1 tablespoon cinnamon
1 tablespoon ginger
1/2 cup Molasses
1 1/2 cup water

3 cups unsweetened applesauce
1-2 peeled apples, cut into 1/2" chunks
1/4 cup red hots candies
1/4 cup water

2 cups heavy cream
1/4 cup maple syrup

Preheat griddle or skillet on medium heat.
Combine pancake mix, cinnamon, and ginger in a medium bowl. Add Molasses and water. Stir together just until combined. Lightly grease griddle and pour 1/4 cupfuls of pancake batter onto the griddle. Cook until edges are slightly dry looking and top begins to bubble. Flip with a spatula and cook until other side is lightly browned and pancake is cooked through. Continue with remaining dough.

Applesauce Topping:
In a medium sauce pan over medium heat (we're feeling rather medium today!) heat applesauce, apples, red hots, and water. Continue to cook, stirring frequently, until apple chunks are soft; approximately 20 minutes. This step can be done ahead of time and reheated just before serving.

Maple Cream Topping:
In stand mixer fitted with whisk attachment (or in a regular bowl with a hand mixer) add heavy cream and syrup. Mix until slightly stiff - whipped cream texture.

Top warm pancakes with applesauce topping and then whipped cream. You can also garnish it with some leftover red hots for fun!

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