Gingerbread Pancakes

Gingerbread Pancakes

Right now, I bet you are in the mad rush of planning your Thanksgiving meal. Perhaps you’re coordinating travel plans. Or making the first of probably many trips to the grocery store over the next few days. Oh, and then there’s setting the table. Cooking the meal. Making the Black Friday game plan. And trying to have fun amidst all the stress.

I’m not into traditional Thanksgiving foods. No turkey, stuffing, or canned green bean casserole for me. My family has had everything from ham to tacos to pan seared filet mignon. This year’s menu is still in the planning stages, but it will include a fabulous dessert in addition to some other non-traditional food. I may made some of my easy from scratch Cranberry Sauce and throw in some Brussels sprouts just so we’re not totally straying from the holiday.

Gingerbread Pancakes

Thanksgiving breakfast gets overlooked, I think. A day full of decadent food deserves an equally decadent breakfast. It kicks an early morning off right so you have energy to cook away all day long.

Maybe your ideal breakfast is eggs and bacon. Perhaps it’s doughnuts or bagels from your favorite local spot. Or even breakfast from one of the open fast food restaurants. For me, it’s pancakes. Something sweet and so good it makes me want to dance in the middle of the kitchen.

Gingerbread Pancakes

These Gingerbread Pancakes? They’ll definitely make you bust a move. Mix together the dry ingredients the night before. In the morning they just need to be mixed with a couple other things before being cooked up and served with some warm maple syrup.

The warm, soothing flavor of these pancakes is perfect for the holiday season and chilly weather. The fluffy texture is the only thing better than the flavor. It’s like eating real cake. No flat pancakes here! I don’t know about you, but I think the fluffiest pancakes are the best.

Gingerbread Pancakes

Everyone will run to the table for these pancakes. Better make a double batch! And then, if the turkey doesn’t turn out quite right, no one will remember. They’ll still be talking about these pancakes!  Oh, and they’d make a great Christmas breakfast too!

Gingerbread Pancakes

Gingerbread Pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

¾ teaspoon baking soda

½ teaspoon kosher salt

2 teaspoons ground ginger

2 teaspoons ground cinnamon

½ teaspoon ground cloves

1/3 cup packed light brown sugar

2 tablespoons vegetable oil, plus more for cooking

3 large eggs, beaten

3 cups milk (I used almond milk – use what you love)

Instructions

Preheat oven to 200 degrees F. Place a piece of foil in the oven.

In a large bowl, stir together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and brown sugar until well combined. Add the eggs, oil, and milk and stir until just incorporated. A few lumps are okay.

Preheat a large skillet over medium heat. I use a stainless steel skillet but non-stick will work. Add enough oil to lightly coat the bottom of the pan. Place dollops of about ¼ cup of batter in the skillet. Cook for about 1 minute and 30 seconds or until you start to see bubbles forming. Flip the pancakes and cook an additional minute. Continue flipping every 30 seconds until the pancakes are golden brown and fully cooked. You may check them with a toothpick, which should come out clean or with a few moist crumbs.

Place pancakes on the foil in the oven until all of them have been cooked. Serve immediately with maple syrup.

Notes

Recipe adapted from Martha Stewart

Dry ingredients can be mixed together the night before.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://piesandplots.net/gingerbread-pancakes/

Coffee Cake Muffins

Coffee Cake Muffins

See these muffins? They look fluffy, rich, buttery. You want to reach through the screen and grab a crumb right off the top, don’t you? Would you believe me if I told you they aren’t made with butter? Not a drop. Instead they’re made with I Can’t Believe It’s Not Butter!

I Can’t Believe It’s Not Butter! was a staple of my childhood. I smeared it on wheat bread (I swear I can still taste that addition to dinner), I mixed it with spaghetti and parmesan cheese, I started my morning by spreading it on toast with blackberry jam. But then, it slipped from my refrigerator and diet.

I Can't Believe It's Not Butter

I’m so glad I rediscovered I Can’t Believe It’s Not Butter! now and realized it’s good for a whole lot more than spreading on toast. I mean, it’s still good for that, but it can also be used for sautéing, cooking, and even baking. I Can’t Believe It’s Not Butter! has enough recipes to keep you busy discovering the versatility of this product. And even better, it’s soft and spreadable right from the container, no waiting for it to come to room temperature. Woo hoo!

Even better, I Can’t Believe It’s Not Butter! has a new and improved formulation offered in Original, Light, and Olive Oil varieties. It has ingredients you’ll recognize and be able to pronounce: vegetable oils, water, and a pinch of salt. Plus, it’s the first spread from Unilever in the US to be made with non-GMO ingredients. All of that with a suggested retail price of only $3.09!

Coffee Cake Muffins

I Can’t Believe It’s Not Butter! is a great replacement for butter because it has 40% fewer calories and 70% less saturated fat than butter. It’s a good source of monounsaturated and polyunsaturated fatty acids, as well as omega-3 ALA. These fats are similar to the good fats found in avocados, walnuts, and almonds. Butter can’t say that! It also has 0 grams trans fat, is cholesterol free, and has no partially hydrogenated vegetable oils.

Now back to these muffins. Can you believe they have all those benefits from I Can’t Believe It’s Not Butter!? I couldn’t either.  The buttery flavor is remarkable. And when combined with that cinnamon streusel topping, the smell and taste is indistinguishable from traditional coffee cake. The muffins are fluffy and springy, the topping a little crunchy, and that gooey streusel center? Is it okay if I steal that out of all the muffins?

I baked them with Mom, which brought me right back to those childhood days of eating dinner with Mom and Dad, a tub of I Can’t Believe It’s Not Butter! on the table. Memories like that are so important to keep fresh in my mind, especially at the holidays. Creating new memories is pretty awesome too!

I say stock up on I Can’t Believe It’s Not Butter! because it is going to be a new staple in your cooking and baking routine. Traditional butter better watch out! Check out the new I Can’t Believe It’s Not Butter and then leave a review on www.TheNewICB.com.

Coffee Cake Muffins

Coffee Cake Muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 10 muffins

Ingredients

Cake

1 cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon kosher salt

2 teaspoons baking powder

½ cup I Can’t Believe It’s Not Butter

½ cup packed light brown sugar

½ cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

½ cup sour cream

Streusel

1 ¼ cup all-purpose flour

1 teaspoon ground cinnamon

½ cup packed light brown sugar

½ cup granulated sugar

½ cup I Can’t Believe It’s Not Butter

Instructions

Preheat oven to 350 degrees F. Line a muffin tin with 10 paper liners.

Make the muffins. In a medium bowl stir together flour, cinnamon, ginger, salt, and baking powder.

In a large bowl, cream I Can’t Believe It’s Not Butter and sugars until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add eggs, one at a time, and mix until fully combined. Mix in vanilla. Add half of the flour mixture and stir it in until just incorporated. Stir in the sour cream. Stir in the rest of the flour mixture until a batter is formed.

Make the streusel. In a medium bowl, stir together flour, cinnamon, and sugars. Add the I Can’t Believe It’s Not Butter and mix with fingers, forks, or a pastry cutter until it is distributed in pea-sized pieces.

Using a small ice cream scoop, fill paper liners about ¼ of the way full. Sprinkle with a generous amount of streusel topping. Scoop remaining batter over top. Sprinkle with another generous amount of streusel.

Bake for about 30 minutes, until golden brown and a toothpick inserted into the center of the muffins comes out clean or with a few moist crumbs. Cool completely in pan. Muffins may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 1 minute.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://piesandplots.net/coffee-cake-muffins/

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Pumpkin Spice Puppy Chow #SundaySupper

Pumpkin Spice Puppy Chow

I’m high maintenance when it comes to food. Okay, maybe other things too, but we’re here to talk about food today. Foods that are hard to find, the theme of this week’s Sunday Supper. Whether online or in store, there is little I won’t do to track down items I want in my pantry, refrigerator, […]

[Continue reading...]

Have Fun and Just Dance!

Have Fun and Just Dance

This is a busy time of year. I know it as well as all of you. I have a to-do list a mile long and I have definitely failed to accomplish a lot of the tasks I want to. When that happens, it’s easy to put off exercise and rely on unhealthy fast food meals. […]

[Continue reading...]

Nudo Italia Olive Oil Giveaway!

Nudo Italia Olive Oil Giveaway

  Are you a fan of olive oil? I am. I use it pretty much every day. It is my go-to oil whether I’m cooking, or even baking. But when I shop for it at the grocery store, there are so many choices and I never know which ones are actually of high quality. Over […]

[Continue reading...]

Olive Oil Cake

Olive Oil Cake

It’s that time of year, unfortunately. It’s cold outside. It’s cloudy. And gloomy. And rainy. Not snowy . . . yet. And the polar vortex is already back. I saw it on Al Roker’s forecast so it must be true. It’s yucky out. So instead of venturing out on a regular basis, I stay home […]

[Continue reading...]