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Oklahoma Agriculture in the Classroom


Food & Fun Recipes

Gingerbread Pancakes

Ingredients (Makes 12 pancakes)
  • 1 cup milk
  • ⅔ cup sour cream
  • 2 eggs
  • 4 tablespoons butter, melted
  • 2 tablespoons sorghum molasses
  • ½ teaspoon vanilla extract
  • 2 cups flour
  • ⅓ cup sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoon ground ginger
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon salt
  • Up to 4 additional tablespoons milk or water, if needed
  1. Preheat a lightly oiled griddle or fry pan.
  2. Sift together flour, baking powder, and salt.
  3. In a separate bowl, combine egg and milk; add to flour mixture, stirring only until smooth.
  4. Blend in melted butter.
  5. Cook on a hot, greased griddle, using about ¼ cup of batter for each pancake.
  6. Turn pancakes when surface bubbles begin to break.
  7. Turn and brown the other side.
Vocabulary Activity
  1. In a large bowl, whisk the milk, sour cream, eggs, butter, molasses, and vanilla until well mixed. The mixture should not have any clumps of sour cream. Tip: Use a blender on medium-low speed to mix the wet ingredients.
  2. Sift the flour, sugar, baking powder, ginger, cinnamon, baking soda, nutmeg, cloves, and salt over the large bowl holding the wet ingredient mixture.
  3. Slowly whisk the ingredients until the batter is smooth.  The batter should not be runny but also not too thick. You can add more water or milk if needed.
  4. Heat a non-stick frying pan on medium low heat and coat it with non-stick spray.
  5. Pour ¼ cup of the pancake batter in the pan. Spread the batter in a 5 inch circle.
  6. Watch for the pancake to start forming bubbles around the 1 minute mark. When this happens, gently flip the pancake over and cook for 60 seconds or until golden.
  7. Spray non-stick spray between cooking new pancakes. Serve immediately.

Source: Kitchen Explorers, PBS Parents