Gingerbread pancakes from The All-Purpose Baker's Companion (Revised and Updated) (page 7) by King Arthur Baking Company

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 03, 2022

    Very good, and I didn't even mind the crystallized ginger. White whole wheat flour worked well. As twoyolks mentioned, they did brown quickly. They also spread a fair amount, maybe because I had to reduce the heat.

  • Lepa on December 06, 2020

    Oh, these were so good! They were a perfect Sunday breakfast on a cozy weekend sitting by the Christmas tree. We especially loved how the crystallized ginger softened and flavored the pancakes. Highly recommend!

  • twoyolks on December 17, 2016

    These were really good, gingerbread pancakes. The gingerbread flavor is strong enough to taste but doesn't overwhelm the rest of the flavors. These do burn very easily so cook quickly over a lower temperature.

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