The best delicious Gingerbread Corn Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Gingerbread Corn Cakes recipe today!
Hello my friends, this Gingerbread Corn Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Gingerbread Corn Cakes is amazingly delicious, and addictive, everyone will be asking for more Gingerbread Corn Cakes.
What Makes This Gingerbread Corn Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Gingerbread Corn Cakes.
Ready to make this Gingerbread Corn Cakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-Sue Woodward
PANCAKES
3/4 c Whole wheat flour
1/2 c Unbleached flour
1/4 c Yellow cornmeal; preferably
-stone ground
2 1/2 ts Baking powder
1 ts Ground ginger
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground nutmeg
1/2 ts Salt
2 lg Eggs
1/4 c Unsulfured molasses
1 2/3 c Milk
1/4 c Flavorless vegetable oil
-WARM APPLESAUCE-
1 1/2 c Sweetened or unsweetened
-applesauce
3 tb Unsulfured molasses
1 tb Sugar; optional
In a lg. bowl, combine dry ingredients. Toss to mix well. In a
separate bowl, beat eggs lightly. Whisk in molasses and milk. Make a
well in the center of the dry ingredients and pour in the liquid.
Whisk several times, just until smooth; do not overmix. Stir in the
oil. The batter will be thin at this point, but it will thicken as it
stands. Let rest 5 mins. If it still seems a bit thin, thicken by
whisking in a few tbspfuls of flour.
Cook on a preheated greased griddle or skillet for 1.1/2 mins., flip,
and cook for about 1 min. Serve with Warm Applesauce or maple syrup.
Warm Applesauce – puree applesauce, molasses, and sugar (optional) in
a food processor. Add just enough water to bring it to the
consistency of a thickish sauce. Transfer the sauce to small
saucepan. Heat, thinning if necessary, with a little more water.
Serve over Gingerbread Corn Cakes.
Yields
18 Pancakes
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