Ingredients
- 1 (14.5 ounce) package gingerbread mix
- 1 ¼ cups warm water
- 1 egg
- 1 (3.4 ounce) package JELL-O Lemon Flavor Instant Pudding
- 2 ½ cups milk
Why This Recipe Is So Tasty
These pancakes bring together warm spices and a bright citrus sauce for a perfect balance of cozy and refreshing flavors. They are great for a special breakfast or a festive brunch. The combination is both comforting and exciting to the palate.
Chef's Cooking Tips
- Use fresh ginger for the best spicy flavor.
- Don’t overmix the batter; a few lumps are okay to keep the pancakes fluffy.
- Cook on medium heat to avoid burning while ensuring the pancakes cook through.
- Don’t overmix the batter; a few lumps are okay to keep the pancakes fluffy.
- Cook on medium heat to avoid burning while ensuring the pancakes cook through.
Step 1
In a large bowl, whisk together the gingerbread mix, water, and egg until you have a smooth batter. Heat a griddle or large skillet over medium heat and lightly spray it with cooking spray. Pour about a heaping 1/4 cup of batter onto the griddle for each pancake. Cook them until you see bubbles forming on the surface, then flip and cook the other side until golden brown.
Step 2
While the pancakes are cooking, mix the pudding mix and milk in a microwave-safe bowl. Whisk it well for about 2 minutes, then microwave on high for 1 to 1 1/2 minutes, stirring halfway through, until it’s warm and smooth. Serve the pancakes topped with the warm, zesty lemon sauce and enjoy!
How To Present This Dish
Serve with a dusting of powdered sugar and a few fresh berries for added color and texture. A dollop of whipped cream or Greek yogurt also pairs nicely to add creaminess. These pancakes go well with a hot cup of tea or coffee.
How To Store For Later
Store leftover pancakes in an airtight container in the refrigerator for up to two days. Reheat gently in a microwave or on a skillet to keep them soft. The lemon sauce can be kept separately in the fridge for up to three days.
