- Gingerbread Pancakes
Meal Tags: Breakfast, Brunch
Dietary Tags: Nut-free, Pescatarian, Vegetarian
- 2 cups store-bought boxed pancake mix
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 1/2 cups water
- 1/4 cup molasses
- 2 tbsp butter
- 1 cup icing sugar
- 2-3 tbsp milk
In a large bowl, whisk the store bought dry pancake mix with the spices. Add the remaining ingredients indicated on the instructions of the box and molasses and mix well.
To make pthe ancakes, in a large skillet, melt the butter over medium heat. Pour a 1/4 cup of mixture per pancake, fitting as many as you can onto the pan. Fry until golden brown on one side and top of pancake is bubbly, about 2 to 3 minutes. Flip the pancakes and cook until the other side is golden, about 1 minute.
To make the glaze, whisk the icing sugar with the milk. If your glaze is too thick, add a little more milk.
Serve the pancakes immediately topped with the glaze.