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    Gingerbread Pancakes


    Source of Recipe


    WW Message Boards (Melindalee.com)

    Recipe Introduction


    Note that the batter is made in advance, and refrigerated overnight.

    List of Ingredients




    · 3/4 cup fat-free milk
    · 1/4 cup Eggbeaters (Equal to 1 large egg)
    · 3 Tb Liquid Egg Whites (One egg white from a large
    egg)
    · 2 Tb molasses
    · 1/2 tsp ground ginger
    · 1/4 tsp ground nutmeg
    · 1/4 tsp ground cloves
    · pinch of salt (about 1/8 tsp)
    · 1 tsp baking powder
    · 1 cup flour (either white or unbleached)
    · 2 Tb unsalted butter – melted and slightly cooled

    Recipe



    Melt butter and set aside in fridge to cool.

    Whisk together the milk, egg, egg white, molasses, ginger, nutmeg, cloves, salt and baking powder. Fold in the flour just until completely moistened, then fold in the butter. Refrigerate overnight.
    Heat a well-seasoned or Teflon-type griddle or a lightly greased regular griddle or large skillet. Two tablespoons of batter will make one pancake. As soon as each pancake rises slightly and the top surface forms bubbles around the edges (it should look as though it won’t run) flip it over with a spatula. Cook only for a minute or two on the second side, just until lightly browned. Repeat with the remaining batter.

    Yields about 14 pancakes. (The original source said 8, but mine most definitely made 14!)
    Nutritional Info: (per pancake) 57 calories, 1.6 g. fat, 0 g. fiber
 

 

 

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