Gingerbread Pancakes

We had pancakes for breakfast, and I had to see what kinds of crazy ideas people used pancakes for. I actually found this amazing pancake recipe- I remember that I used to have these all the time, but I haven't had them in a while lately.

ORGANIC Maple Syrup

But, I really LOVE pancakes. Pancakes are definetly an amazing way to start the day.

Throw some chocolate chips in the batter, you've got yourself some chocolate chip pancakes. Mmmm... My mom uses organic maple syrup, which tastes different, but in a good way.



Chocolate chip pancakes- The Best Kind, in My Opinion!



And my Dad always puts corn in our pancakes, calling them 'Corn Fritters' or whatever. I never really liked those... But I like Corn and Cheese Ice Cream? Really?

Anyways... Read on, recipe reader!



Corn... In Pancakes... The Infamous Corn Fritter...



Gingerbread Pancakes

Ingredients:



1-½ cup All-purpose Flour
½ cups Packed Dark Brown Sugar
½ Tablespoons Baking Powder
¾ teaspoons Baking Soda
½ teaspoons Salt
½ teaspoons Ground Cinnamon
½ teaspoons Ground Ginger
⅛ teaspoons Ground Nutmeg
¼ teaspoons Ground Cloves
½ cups Water
½ cups Brewed Coffee, Room Temperature Or Cold
2 whole Large Eggs
¼ cups (1/2 Stick) Melted, Cooled Butter
⅛ cups Freshly Squeezed Lemon Juice



Directions:

Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).

Brush a griddle or 12-inch non-stick skillet with oil and butter, heat over moderate heat until hot but not smoking.



Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.

In-Season: Pina Colada Fruit Salad

4th of July is coming up, and it'll be here before you know it! We're already stocking up on the best fireworks. I spent the last 4th of July at an amusement park in Texas, and it was incredible! So 4th of July really inspires me.
Anyways, here's an awesome festivity recipe for a perfect fruit salad!

I LOVE Pina Coladas- I'll have to add a recipe for them...

Pina Colada Fruit Salad:

Ingredients

• 1 1/2 cups green grapes
• 2 cups fresh blueberries
• 1 1/2 cups fresh sliced strawberries
• 1 (8 ounce) can pineapple chunks, drained
• 1 cup fresh raspberries
• 1 (10 ounce) can non-alcoholic frozen pina colada mixer, thawed
• 1/2 cup sugar
• 1/2 cup pineapple orange juice
• 1/4 teaspoon rum extract

Instructions

1. Place grapes, strawberry slices, blueberries, raspberries & pineapple chunks in a serving bowl. Gently toss to combine.
2. In a separate bowl, whisk thawed pina colada mixer, sugar, juice and extract until sugar is dissolved. Drizzle over fruit mixture. Serve immediately or cover and refrigerate.

Maraschino Cherry Shake

I just realized that, since summer is coming up, I should start posting some in-season recipes. So, here's another milkshake recipe to cool you off!

Pretty please? With a cherry on top?

Maraschino Cherry Shake:

• 2 (10 ounce) jars maraschino cherries, liquid drained and reserved
• 1/3 cup maraschino cherry juice
• 1 1/2 quarts vanilla ice cream
• whipped topping (optional)

1 whole maraschino cherry (to garnish)

Directions:

1. Blend cherries, cherry juice and ice cream in a blender or food processor until smooth.
2. Pour into 4 (12 oz.) glasses. Top with whipped topping if desired and garnish with whole maraschino cherries.