Make Ahead
Gingerbread Boy Pancakes
Prep Time: 20 Minutes Start to Finish: 20 Minutes 18 pancakes
- Pancakes
- 2½ cups Original Bisquick mix
- 1 cup milk
- ¾ cup apple butter
- 2 tablespoons vegetable oil
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 eggs
- Toppings, if desired
- 1 can (6.4 oz) white decorating icing
- Small candies and candy sprinkles
1 In large bowl, stir pancake ingredients with whisk until well blended.
2 Heat griddle or skillet over medium-high heat (375°F). Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
3 For each pancake, pour ¼ cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
4 Using 3½- to 4-inch gingerbread boy or girl cookie cutter, cut one shape from each warm pancake. Decorate as desired using icing, candies and sprinkles.
1 Pancake: Calories 120; Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 220mg; Total Carbohydrate 17g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1
Make-Ahead Magic Get these cuties cooking in seconds when you prep everything the night before. Spoon the measured Bisquick mix and spices into a bowl. Measure the milk in a 2-cup measuring cup; stir in the apple butter and eggs until well blended. In the morning, simply dump the wet ingredients into the bowl and mix.
