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Gingerbread Boy Pancakes
cups Original Bisquick™ mix
cup apple butter
tablespoons vegetable oil
teaspoon ground cinnamon
teaspoon ground ginger
teaspoon ground nutmeg
Toppings, If Desired
can (6.4-oz size) Betty Crocker™ Easy Flow white decorating icing
In large bowl, stir all pancake ingredients with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
For each pancake, pour 1/4 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.
Using 3 1/2 to 4-inch gingerbread boy or girl cookie cutter, cut one shape from each warm pancake. Decorate as desired using icing and candies.
No nutrition information available for this recipe.
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