Gingerbread Pancakes with Butter Pecan Syrup

Gingerbread Pancakes are smothered with a quick and easy Butter Pecan Syrup in this holiday breakfast fit for a king! This could easily become your new family Christmas tradition!

__________ CLICK FOR RECIPE ___________

PRINTABLE RECIPE: https://thestayathomechef.com/gingerbread-pancakes/




BUTTER PECAN SYRUP

Ingredients

4 teaspoons cornstarch
1 cup brown sugar
1 cup water
4 tablespoons butter
1/2 cup pecans, finely chopped


Instructions

1 00:22 - Prepare the syrup by combining cornstarch, brown sugar, and water in a medium saucepan. Heat to a boil over medium-high heat, whisking often.

2 00:42 - When the mixture boils, remove it from the heat and add in the butter and pecans, stirring until the butter melts.


GINGERBREAD PANCAKES

Ingredients

1/2 cup butter
1 cup molasses
1 large egg
1 1/2 cups buttermilk
2 cups all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves


Instructions

1 01:07 - Using a hand mixer, whip the butter in a large mixing bowl.

2 01:14 - Mix in the molasses, egg, and milk until well combined.

3 01:44 - Add in the flour, cornstarch, salt, baking soda, cinnamon, ginger, cloves, and salt and mix until well combined. The batter should be pour-able, but not runny.

4 Heat a non-stick griddle to medium high heat.

5 02:37 - Cook your pancakes on the griddle by scooping 1/4 cup of the batter onto the griddle. Flip the pancake over when bubbles appear. The pancake is done when it is lightly browned on both sides and cooked through.

6 03:02 - Serve with the hot butter pecan syrup.




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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
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