In this blog, You are going to know how to use molasses in different recipes.
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Pancakes with Gingerbread (With Molasses Syrup!)
Gingerbread pancakes transform the charm of gingerbread cookies – fresh ginger, molasses, and warm spiced flavors – into a breakfast treat. If it isn’t a Christmas miracle, I don’t know what is.
Every holiday dinner would consist of morning items and dessert if I had my way. Gingerbread pancakes, maple syrup, and something indulgent for dessert. But because I don’t create the rules (…yet), all I can recommend is that you have your breakfast three times today.
Check out this video, How to make syrup at home.
One of my favorite flavor combos is gingerbread and molasses. I eat gingerbread cookies all year, so incorporating them into my pancakes felt like a logical next step. The warm spices are infused into the delicious pancake batter (we’re using plain ol’ milk for this pancake recipe.
I tried it with buttermilk as well, and felt that it resulted in a bit of a loss in the gingerbread flavor, which is what I really wanted) result in a gingerbread breakfast dish that’s perfect for any cold morning (or evening).
Gingerbread Pancakes: How To Make Them with Molasses Syrup
So, check this video, for pancake recipes.
Gingerbread pancakes are prepared in the same way that other pancake recipes are. Furthermore, It’s as simple as (barely) blending the wet and dry components to make pancake batter. Allowing the batter to sit for a few minutes. Finally, make the pancakes in a skillet or griddle.
Perfect Pancakes In 4 Steps with Molasses Syrup
However, All of the typical pancake techniques and tactics apply to this gingerbread-flavored variant; here’s a brief rundown:
Check That All of Your Ingredients are Fresh and Room Temperature, Identified, and removed Stated!
This is sound advice for any dish, but especially for pancakes. Many unsuccessful pancakes have been blamed on the stale baking powder!
Do Not Overmix the Batter
You want to combine the wet and the dry ingredients, but if your batter is smooth, you have overmixed it. Because There should be some lumps in the batter.
Do Not Forget the Refrigeration Step
How to make pancakes with molasses syrup at home, check out this video.
Furthermore, I know, I know…we all want pancakes, and we are craving them now! However, this procedure is quite beneficial.
When Turning Your Pancakes, Be Careful
So, If you want fluffy pancakes with a nice airy, delicate texture, flipping or tossing them into the air is a guaranteed method to ensure that doesn’t happen.
Also, have a look at Vegan Molasses Cookies: Healthy Recipe for Best Cookies Ever
Serving Recommendations
This dish is delicious on its own, but when you want to spice it up a little, here are three choices (feel free to try something completely new if creativity strikes):
Ingredients
- 2 cups regular flour
- 12 teaspoons dark brown sugar
- 12 teaspoon baking powder
- 12 teaspoon baking soda
- 1 teaspoon salt 3 teaspoons ginger, crushed 2 teaspoon cinnamon, ground 12 teaspoon allspice, ground 1 14 cup milk, room temperature (full-fat/whole)
- 13 cup molasses (unsulfured) (not blackstrap)
- 2 big room-temperature eggs
- 3 tbsp melted butter, 1 tsp ginger, grated 12 tsp lemon zest
Instructions
- Whisk together the flour, sugar, cream of tartar, baking powder, salt, ginger, cinnamon, and allspice in a large mixing basin
- So, In a separate dish, whisk together the milk, molasses, egg, butter, grated ginger, & lemon zest until thoroughly combined. Fold the wet ingredients into the dry ingredients until mostly combined
- (Some bumps are fine…alluring, even.). Refrigerate the batter for at least 15 minutes, covered
- Warm a well-buttered nonstick skillet over medium-lower heat
- In addition, Pour your batter into the pan using a quarter-cup measure. Cook the pancakes for 1-2 minutes, or until bubbles form on the surface and the bottom begins to brown
- Turn over carefully
- Cook the second side for another 1-2 minutes, or until the pancake is cooked through
- Rep with the remaining batter
- Garnish the gingerbread pancakes with a dollop of butter and a liberal drizzle of maple syrup right away
- If you want to serve them immediately, use a room-temperature pancake mixture
Pancakes With Cornmeal Using Molasses Syrup
Are there any pancake fans in the house? How could you not be…really? These pancakes seem to be light and crispy, with a lovely cornmeal texture.
Check out this recipe for cornmeal pancakes.
Pancakes with Cornmeal Molasses and Golden Barrel Supreme Pancake and or Waffle Syrup
Cornbread became familiar to me throughout my undergraduate years in the South. I don’t recall eating it before that because it’s not exactly a northern thing. My initial reaction to cornbread was hesitant, as it is with most new dishes. Cornbread was adequate. But when I had cornbread in cafes, I saw why the South loves it so much.
Cornbread made correctly is a melt-in-your-mouth treat. That’s why I was captivated when I slipped across this recipe for Cornmeal Molasses Pancakes on food.com.
The pancakes aren’t too sugary, which is a plus in my view given that pancake syrup is placed on top. The little molasses flavor as well as the texture of the cornmeal appeal to me.
These cornmeal molasses pancakes seem to be fantastic, guys. The only way to believe this northerner is to taste them for yourself.
How to make syrup for pancakes, check this video.
To cook them, I use Golden Barrel Canned Coconut milk on the skillet, as I do with all of my pancakes. Oh, those crunchy edges.
The meal was completed using Golden Barrel Supreme Pancake & Waffle Syrup. Amazing.
I know I say it in almost every blog post to try the featured dish, but I can’t stress it enough this time-TRY THESE.
They’re extremely simple to make, and you’re going to enjoy them. I’m sure of it.
Recipe for Cornmeal Molasses Pancakes (Using Molasses Syrup)
These pancakes are light, crispy, and have a cornmeal feel. They’re the perfect breakfast treat when topped with Golden Barrel syrup.
- 1 big beaten egg
- 1 tablespoon buttermilk
- 1 cup Golden Barrel baking molasses
- 1 teaspoon baking molasses, Golden Barrel
- 1/4 cup melted butter
- 1 cup regular flour
- 1 teaspoon of salt
- a half teaspoon baking soda
- 2 tbsp. baking powder
- Half a cup of yellow cornmeal
Instructions
- Combine the egg, buttermilk, molasses, and melted butter in a large mixing basin
- Furthermore, Combine the flour, salt, baking soda, and baking powder in a mixing bowl
- Stir in the cornmeal last, just until mixed
- There will be lumps in the batter
- Scoop/pour Golden Barrel Coconut Oil into a pan and heat till hot
- To make pancakes, pour pancake batter into a heated skillet
- Cook until bubbles appear along the edges, then flip and brown on the other side
- Serve with butter and Golden Barrel Pancake and Waffle Syrup right away
Will you Use Molasses for the Syrup?
Light molasses has the closest flavor to maple syrup, which makes it a superior alternative. While dark molasses may be used, it has a fuller flavor with slight irritation. This will change the flavor of your recipe.
How Do you Create Homemade Molasses Syrup?
So, Combine the Redpath® Organic Granulated Sugar, water, molasses, plus apple cider vinegar in a heavy-bottomed saucepan. In addition, Bring to a boil over medium-high heat, whisking to mix the sugar. Once the mixture is boiling, reduce the heat to medium and continue to cook for 5 minutes without mixing.
How to make Homemade molasses.
What Can you Do with Molasses Syrup?
However, Molasses gives baked products like pecan pie moisture and color, and it thickens barbecue sauce for meats like pulled pork. Molasses will also use in the following ways in cooking:
Furthermore, Syrup: Light molasses will use in place of maple syrup on pancakes or even sweeten a bowl of porridge.
Is Molasses Sweet like Sugar?
Molasses is less sweet than table sugar and is thicker and stickier than some other liquid sweeteners such as agave syrup, honey, or high fructose corn syrup. Therefore, Brown sugar contains molasses, which gives it its particular color, flavor, and moisture.
Can Molasses be Used in Place of Sugar?
When replacing sugar with molasses, substitute 1 1/3 cup molasses for 1 cup sugar and reduce the water in the recipe to 5 tablespoons. Molasses is much more acidic than sugar; for each cup of molasses used, add 12 teaspoons of baking soda. Molasses should be used to replace no more than half of the sugar in a recipe.
Final thoughts
So, In this blog, I talk about molasses syrup and in which recipes we can use our molasses, and how to make any recipe using this syrup.
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When replacing sugar with molasses, substitute 1 1/3 cup molasses for 1 cup sugar and reduce the water in the recipe to 5 tablespoons. Molasses is much more acidic than sugar; for each cup of molasses used, add 12 teaspoons of baking soda. Molasses should be used to replace no more than half of the sugar in a recipe.
Molasses is less sweet than table sugar and is thicker and stickier than some other liquid sweeteners such as agave syrup, honey, or high fructose corn syrup. Brown sugar contains molasses, which gives it its particular color, flavor, and moisture.
Molasses gives baked products like pecan pie moisture and color, and it thickens barbecue sauce for meats like pulled pork. Molasses may also be used in the following ways in cooking:
Syrup: Light molasses can be used in place of maple syrup on pancakes or even to sweeten a bowl of porridge.
Combine the Redpath® Organic Granulated Sugar, water, molasses, plus apple cider vinegar in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, whisking to dissolve the sugar. Once the mixture is boiling, reduce the heat to moderate and continue to cook for 5 minutes without stirring.