Gingerbread Pancakes

Pancakes are awesome any time of year, but these gingerbread pancakes are particularly good served during cold weather months.  The batter is a snap to make and leftover pancakes can be frozen for a quick treat another day.  Simply pop them in the toaster to reheat. 

Whisk together the flour, baking powder, baking soda, salt, ground ginger, and cinnamon.

Add the brown sugar and mix it in well, being sure to break up any clumps.

Combine the milk, egg, and pure vanilla extract.

Add the milk mixture to the flour mixture and combine - it’s okay if a few small lumps remain. Cook as you would any other pancake mix and enjoy!

Items used to make this recipe:

(affiliate links)

• cake “pen” https://amzn.to/3rbLh8T

• really good non-stick skillet https://amzn.to/3odMwmm

• pure vanilla extract https://amzn.to/3r9wNGK

• pure maple syrup https://amzn.to/3g6yWwC

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Gingerbread Pancakes

makes eight 3-inch pancakes

Printable Recipe

Ingredients

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/2 teaspoon ground dried ginger

• 1 teaspoon ground cinnamon

• 1/4 cup light brown sugar, packed

• 1 large egg

• 1/2 teaspoon pure vanilla extract

• 1 cup whole milk (more if you like your pancake batter a little thinner)

Directions

1. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon; set aside until needed.

2. In a small mixing bowl, whisk together the egg, vanilla, brown sugar, and milk.

3. Pour milk mixture into flour mixture and combine until all the dry ingredients are moistened. A few small lumps in the batter is fine.

4. Preheat large nonstick skillet over medium heat and add a little butter or canola oil.

5. Place desired amount of batter into the skillet and cook for 2-3 minutes until the edges are set and small bubbles start forming in the surface of the pancakes.

6. Flip pancakes over and cook for another minute or two.

Notes

• Serve with butter and pure maple syrup or a sprinkling of cinnamon sugar.

• Pancakes can be made ahead and stored in an airtight container in the freezer. Simply pop them in the toaster to reheat.

Overnight Hot Tea Oatmeal

Here's an excellent method for making oatmeal overnight in the fridge.  A lot of overnight oatmeal recipes have a raw oat flavor that I don't care for, but these oats are made with a hot tea/milk mixture that eliminates that raw taste.  I love the convenience of being able to serve freshly made oatmeal on a busy morning without having to stand at the stove, cooking and stirring.  Simply pull these out of the fridge and eat them cold or, if you prefer, zap them in the microwave for a minute or so.  

Items used to make this recipe:

(affiliate link)

• old fashioned oats https://amzn.to/3GdIVe0

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Overnight Hot Tea Oatmeal

makes 1 serving

Printable Recipe

Ingredients

• 2/3 cup whole milk

• pinch fine salt

• 1 tea bag (your favorite variety)

• 1/3 cup old fashioned oats

• sweetener of your choice

• optional toppings: fresh fruit, nuts, dried fruit, etc

Directions

1. Heat milk to scalding (just below the boiling point).

2. Add tea bag and steep for 4 minutes; remove tea bag and discard.

3. Stir in oats.

4. Pour mixture into an airtight container; chill overnight.

5. Serve hot or cold with your choice of sweetener and optional toppings (I used a sprinkling of brown sugar and sliced almonds in the photo above).

Note

• Be sure to use your favorite tea - English Breakfast and Constant Comment are my current favorites. Chai is particularly nice in cooler weather.