Gingerbread Pancakes with Cream Cheese Rum Sauce

Votes: 2

How to Make - Ginger Pancakes with Cream Cheese Rum Sauce

Time: 55 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 486, total fat 17 G., saturated fats 9 G., proteins 10 G., carbohydrates 74 G., fiber 1 G., cholesterol 106 mg, sodium 488 mg, sugar 41 G.

Warming spices infuse these mini gingerbread-flavored pancakes with a festive aroma. Serve with a warm cream cheese sauce. Omit the rum if serving children. These festive pancakes are perfect for brunch on Christmas morning.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 2/3 cups premium flour
3/4 cup sugar
1/4 cup cornstarch
1 tbsp baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon of baking soda
0.5 tsp coarse salt
2 cups of milk
1/4 cup molasses (not black)
3 tablespoons unsalted butter, melted
1 tsp vanilla extract
2 large eggs
110 g of cream cheese at room temperature
2 tsp dark rum (optional)
Powdered sugar, for dusting

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, cream cheese, milk, molasses, starch, ground ginger, carnation, cinnamon, rum

Cooking the dish according to the recipe:

Preheat the oven to 90°C (195°F). Line a baking sheet with two kitchen towels stacked on top of each other and place it in the oven. This is where you'll place the finished pancakes to keep them warm.
Pancakes:

In a large bowl, combine flour, 1/4 cup + 2 tablespoons sugar, cornstarch, baking powder, ginger, cinnamon, cloves, baking soda, and 1/4 teaspoon salt. In a medium bowl, combine 1 1/4 cups milk, molasses, melted butter, 1/2 teaspoon vanilla extract, and eggs. Add the milk mixture to the flour mixture and mix until a thick dough forms (small lumps are normal). Let the dough rest for 5 minutes.

Meanwhile, prepare the cream cheese sauce.:

In a small saucepan, combine the remaining 1/4 cup + 2 tablespoons sugar, 1/4 teaspoon salt, 3/4 cup milk, and 1/2 teaspoon vanilla extract with the cream cheese and rum and cook over medium heat, stirring constantly, until the cheese is completely melted and the sauce begins to simmer, about 2 minutes. Remove the sauce from the heat and keep warm.
Heat a large nonstick skillet over medium heat. Spoon 1 tablespoon of batter onto each pancake, being careful not to overcrowd the skillet. Cook until the pancakes are golden brown on the bottom and bubbly on top, about 30 seconds. Flip and cook until golden brown on the other side, about 30 seconds more. Place the cooked pancakes between kitchen towels on a baking sheet in the oven. Cook until all the batter is used up.
When ready to serve, divide the pancakes among four plates, dust with powdered sugar, and drizzle with cream cheese sauce. Serve immediately, setting aside any remaining sauce.