Ingredients
- One package of gingerbread mix weighing 14.5 ounces
- A generous 1 ¼ cups of warm water
- An egg for binding
- A packet of JELL-O Lemon Flavor Instant Pudding, weighing 3.4 ounces
- 2 ½ cups of milk to bring it all together
Step 1
Combine the gingerbread mix, water, and egg in a spacious bowl, blending until the batter reaches a smooth consistency.
Step 2
Next, warm up a griddle or a generously-sized skillet that has been lightly sprayed with cooking spray over medium heat. Once the griddle is hot, carefully pour the batter onto it, using a slightly less than 1/4 cup of batter for each pancake. Allow the pancakes to cook until bubbles start to appear on the surface, then flip them over to cook the other side until nicely browned.
Step 3
In the meantime, whisk together the pudding mix and milk in a microwave-safe bowl for about 2 minutes. Heat the mixture in the microwave on HIGH for approximately 1-1/2 minutes or until it is thoroughly heated, remembering to stir after the first minute. Serve the freshly cooked pancakes with a delightful warm lemon sauce drizzled on top.
Step 4
Tip: For an extra touch of flavor, consider sprinkling some cinnamon or nutmeg into the pancake batter before cooking.
Extra Tips & Suggestions
- 1. Keep your gingerbread pancake mix in an airtight container to preserve its freshness and flavor, ensuring that every bite is filled with warm holiday spices and sweetness.
- 2. Store any leftover lemon drizzle in a sealed jar in the fridge, ready to drizzle over your pancakes when you're craving that tangy and zesty kick.
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