Gingerbread Boy Pancakes

  • Prep 20 min
  • Total 20 min
  • Servings 18
Gingerbread Boy Pancakes

Ingredients

Pancakes

2 1/2
cups Original Bisquick™ mix
1
cup milk
3/4
cup apple butter
2
tablespoons vegetable oil
1/4
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1/4
teaspoon ground nutmeg
2
eggs

Toppings, If Desired

1
can (6.4-oz size) Betty Crocker™ Easy Flow white decorating icing
Small candies

Steps

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  • 1
    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.
  • 2
    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.
  • 3
    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.

Notes









Tips

 

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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