Gingerbread Pancakes: The Best Gingerbread Pancakes Recipe from Cook'n

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	Gingerbread Pancakes

Serves: 6

(Three 4-inch pancakes each)

Print this Recipe

   2 1/2 cups Original Bisquick®
   3/4 cup apples butter
   1 cup milk
   2 tablespoons vegetable oil
   1/4 teaspoon ground cinnamon
   1/4 teaspoon ground ginger
   1/4 teaspoon ground nutmeg
   2 eggs

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1. Heat griddle or skillet; grease if necessary.

2. Stir all ingredients until blended. Pour batter by a little less than 1/4 cupfuls onto hot griddle.

3. Cook until edges are dry. Turn; cook until golden brown.

HIGH ALTITUDE (3500 to 6500 feet): No changes.

NUTRITION FACTS: 1 Serving:; Calories 350 (Calories from fat 125); Fat 14g (Saturated 3g); Cholesterol 75mg; Sodium 750mg; Carbohydrate 51g (Dietary Fiber 2g); Protein 7g % DAILY VALUE:; Vitamin A 4%; Vitamin C 2%; Calcium 14%; Iron 10% DIET EXCHANGES:; 2 Starch; 1 Fruit; 1 Fat

BETTY'S TIP: Leftovers? Stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and remove waxed paper. Heat on ungreased cookie sheet in 400° oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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