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Cook Time:45 minsTotal Time:45 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:45 minsTotal Time:45 minsServings:6Yield:6 servings
Cook Time:45 mins
Cook Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅔cupall-purpose flour⅔cupwhole-wheat flour2teaspoonsground ginger1teaspoonground cinnamon1teaspoonbaking powder½teaspoonbaking soda¼teaspoonsalt1large egg1cupbuttermilk½cupmolasses⅓cupapple butter1tablespooncanola oil
Cook Mode(Keep screen awake)
Ingredients
⅔cupall-purpose flour
⅔cupwhole-wheat flour
2teaspoonsground ginger
1teaspoonground cinnamon
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
1large egg
1cupbuttermilk
½cupmolasses
⅓cupapple butter
1tablespooncanola oil
DirectionsWhisk flours, ginger, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, molasses, apple butter and oil in another bowl, until smooth. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.Moisten a crumpled paper towel with oil and use it to lightly oil a large nonstick skillet over medium heat (or preheat an electric griddle to 375 degrees F and lightly oil). Spoon about 1/4 cup batter for each pancake onto the prepared pan and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2 minutes. Lightly oil pan between batches. (Adjust heat as necessary for even browning.) Keep warm in the oven. Serve hot.Originally appeared: EatingWell Magazine, November/December 1998
Directions
Whisk flours, ginger, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, molasses, apple butter and oil in another bowl, until smooth. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.Moisten a crumpled paper towel with oil and use it to lightly oil a large nonstick skillet over medium heat (or preheat an electric griddle to 375 degrees F and lightly oil). Spoon about 1/4 cup batter for each pancake onto the prepared pan and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2 minutes. Lightly oil pan between batches. (Adjust heat as necessary for even browning.) Keep warm in the oven. Serve hot.
Whisk flours, ginger, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, molasses, apple butter and oil in another bowl, until smooth. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.
Moisten a crumpled paper towel with oil and use it to lightly oil a large nonstick skillet over medium heat (or preheat an electric griddle to 375 degrees F and lightly oil). Spoon about 1/4 cup batter for each pancake onto the prepared pan and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2 minutes. Lightly oil pan between batches. (Adjust heat as necessary for even browning.) Keep warm in the oven. Serve hot.
Originally appeared: EatingWell Magazine, November/December 1998
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Nutrition Facts(per serving)253Calories4gFat50gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
