Gingerbread pancake mix
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Flour, brown sugar, ginger, cinnamon and warm spices in a gift jar for about 30 pancakes. Add egg, oil and buttermilk to each cup of mix.
Ingredients
Dry mix
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1/3 cup dark brown sugar packed
- 2 rounded tablespoons ground cinnamon
- 2 rounded tablespoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 1 teaspoon Kosher salt
To make pancakes (per 1 cup mix)
- 1 large egg
- 2 tablespoons oil
- 1 ½ cups buttermilk
Equipment
- mixing bowl
- whisk
- mason jars
- skillet
Directions
- Whisk all the mix ingredients together until thoroughly combined.
- Pour into a glass jar; decorate and label however you like.
Notes
Heat a griddle to medium-high and brush with butter or oil. Combine 1 cup mix with the egg, oil and buttermilk; stir until just combined. Ladle ½ cup batter onto the griddle and cook about 2 minutes per side.
Nutrition
Serving: 21g | Calories: 73kcal | Carbohydrates: 16g | Protein: 1.8g | Fat: 0.2g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 228mg | Potassium: 29mg | Fiber: 0.8g | Sugar: 2.4g | Vitamin A: 1.9IU | Vitamin C: 0mg | Calcium: 47mg | Iron: 1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 30 pancakes. Brands and portions vary, so use it only as an approximation.
