|
Gingerbread Pancakes
| |
(6 servings;
approximately 18 pancakes)
1 and ¾ cups water
6 Tablespoons butter - softened
2 large eggs
In a large bowl, beat the eggs with the butter and 1/8th
of water. Alternately beat in the pancake mix and the
rest of the water. Heat a large frying pan or skillet to
medium-high heat. Grease the surface with a thin coating
of cooking spray. Dollop the batter in 1/4 cup amounts
per pancake. Cook until bubbles appear on surface and
the edges are dry (about 2 or 3 minutes). Flip and cook
2 to 3 minutes until golden brown. Serve with butter and
maple syrup. Enjoy! |
|
|
Gingerbread Pancakes
| |
(6 servings;
approximately 18 pancakes)
1 and ¾ cups water
6 Tablespoons butter - softened
2 large eggs
In a large bowl, beat the eggs with the butter and 1/8th
of water. Alternately beat in the pancake mix and the
rest of the water. Heat a large frying pan or skillet to
medium-high heat. Grease the surface with a thin coating
of cooking spray. Dollop the batter in 1/4 cup amounts
per pancake. Cook until bubbles appear on surface and
the edges are dry (about 2 or 3 minutes). Flip and cook
2 to 3 minutes until golden brown. Serve with butter and
maple syrup. Enjoy! |
|
|