Gingersnap Pancake Mix and Gingersnap Pancakes

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3 cups flour
1/4 cup baking powder
2 tsp. salt
3 cups crushed gingersnap cookies, about 60 cookies
1 cup nonfat instant dry milk powder
1/2 cup sugar
2 tbsp. ground ginger
3/4 cup butter flavored shortening
1 cup gingersnap pancake mix
1 large egg, lightly beaten
1/2 cup milk

The Cook

Lynnda Cloutier Recipe
Well Seasoned
Mission Viejo, CA (pop. 93,305)
Member Since Aug 2011
Lynnda's notes for this recipe:
When giving gingersnap Pancake Mix, be sure to include a hand written recipe care for the pancakes. Complement the spicy ginger flavor of the pancakes with a topping of sugar, molasses or apple butter.
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For pancake mix,
Mix first 7 ingredients in a large bowl stirring well. Cut in shortening with a pastry blender til mixture is crumbly. Put pancake mix in an airtight container and store in cool dry place up to 6 weeks. Makes 9 cups.
For pancakes:
Put pancake mix in small bowl and make a well in center. Mix egg and milk, stirring well. Add milk mixture to pancake mix, stirring just til dry ingredients are moistened.
Preheat griddle to 325. Lightly grease griddle. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes til tops are covered with bubbles and edges look cooked. Turn and cook other side. Serve with whipped butter and molasses, syrup, apple butter or powdered sugar. Makes 6 four inch pancakes.

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user Stormy Stewart karlyn255 - Apr 19, 2012
Stormy Stewart [karlyn255] has shared this recipe with discussion group:
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