Comments on: Gingerbread Pancakes with Butter Pecan Syrup

By: Debra mclellan

Debra mclellan — Thu, 19 Dec 2024 16:49:22 +0000

Wow they look delicious can’t wait to try them and you make them so easy to make thank you

By: Marianne Ruthven

Marianne Ruthven — Thu, 19 Dec 2024 16:10:17 +0000

You answered my prayers . Now I know what I’ll be serving my Christmas guests for breakfast. Thank YU

By: 2pots2cook

2pots2cook — Tue, 06 Dec 2016 11:47:16 +0000

Oh boy, what a joy ! 🙂 Thank you for sharing this dish with us ! Have a pleasant week !

By: Ellen

Ellen — Mon, 28 Nov 2016 15:53:36 +0000

I love ginger and would never have thought to make pancakes with them.Thank you Rachel, they were divine.

By: Maria @ kitchenathoskins

Maria @ kitchenathoskins — Sat, 26 Nov 2016 02:00:31 +0000

Gingerbread in the form of pancakes! What a brilliant idea:)

By: Becky

Becky — Mon, 27 Oct 2014 22:49:42 +0000

This looks crazy good! Perfect for this time of year!

By: Rachel from The Stay At Home Chef

Rachel from The Stay At Home Chef — Tue, 04 Dec 2012 22:29:30 +0000

In reply to That Food. You could add quite a bit before the mixture becomes unstable because you could always balance it with a little more milk. As far as what it would do to the flavor, I personally would avoid any more than doubling it.

By: That Food

That Food — Tue, 04 Dec 2012 17:23:13 +0000

Thanks for the recipe, I never even thought of alternating the taste of the pancakes, I do toppings and syrups, sauces even, but never the pancake itself.

I really love ginger so I think I'll use a bit more, how much do you think I can add before the mixture becomes less stable?

Thank!