Gingerbread Boy Pancakes

• Produce

  • 1/4 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Condiments

  • 3/4 cup Apple butter

• Baking & Spices

  • 2 1/2 cups Bisquick mix, original
  • 1/4 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 1 cup Milk

• Desserts

  • 1 Candies, Small

• Other

  • 1 can (6.4-oz size betty crocker™ easy flow white decorating icing

Found on bettycrocker.com

Description

Ingredients

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

Directions

• 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.

Nutrition