Directions: one line for each direction. When saved the lines will be numbered.
In a large bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, whisk together the milk, eggs, butter and ginger puree until blended. Make a well in the flour mixture, add the wet ingredients and fold together gently just until no lumps of flour remain. If the batter is too thick, fold in 1 to 2 tablespoons milk as needed.
Preheat an electric griddle to medium heat. When a drop of water flicked onto the surface sizzles and evaporates quickly, the griddle is ready. Spray the griddle and gingerbread-people molds with nonstick cooking spray. Set the molds on the griddle and preheat for 1 to 2 minutes. Spoon 1/3 cup of the batter into each mold, using a spoon to spread the batter evenly to the edges. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Remove the molds, flip the pancakes over and cook for 1 minute more. Transfer the pancakes to a warmed plate.
This recipe yields 10 to 12 pancakes.
Comments: Associated with feast days since medieval times, gingerbread is traditionally baked into cookies and cakes for dessert. Here, we've transformed it into a delightful breakfast treat — pancakes shaped like gingerbread girls and boys. They're a guaranteed hit with kids
Notes: Recipe from the Williams-Sonoma Kitchen
Rating: ()
Added On: February 29, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
