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Gingerbread Pancakes with Maple Cream: 4 Divine Bites

Gingerbread Pancakes with Maple Cream
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Enjoy these delightful Gingerbread Pancakes topped with a luscious Maple Cream. A perfect treat for a cozy morning, blending traditional gingerbread flavors with a smooth, sweet cream.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • For the Maple Cream:
  • 1 cup heavy cream
  • 1/4 cup maple syrup
  • 1 tablespoon powdered sugar

Instructions

  1. In a large bowl, whisk together the flour, granulated sugar, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt.
  2. In a separate medium bowl, whisk together the milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay.
  4. For the Maple Cream: In a chilled bowl, whip the heavy cream, maple syrup, and powdered sugar until stiff peaks form.
  5. Heat a lightly oiled griddle or frying pan over medium heat.
  6. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  8. Serve the gingerbread pancakes warm, topped with a generous dollop of the maple cream.

Notes

  • For extra spice, add a pinch of black pepper to the dry ingredients.
  • If you don’t have all the spices, you can use 2 teaspoons of gingerbread spice blend.
  • The maple cream can be made ahead and stored in the refrigerator.

Nutrition

Find it online: https://spoonsprout.com/gingerbread-pancakes-maple-cream-recipe/