These Lemon Grass Ginger Pancakes are a fun twist on a classic breakfast food. Serve with or without syrup. Enjoy with whipped cream and a little nutmeg for lots of flavor! They make a great breakfast or brunch idea!
Herbs are my magic, secret ingredient in many recipes I make.
They are perfect for easily flavoring a dish without adding a ton of sodium and I try to keep them on hand always.
The problem with fresh herbs, is that you must use them up fast or have some fool proof ways to get them to last a little longer.
Before, I only made these Lemon Grass Ginger Pancakes when I planned to make other recipes using up some of the herbs.
One day when browsing the grocery store produce aisle, I came across Gourmet Garden.
I was mesmerized by these little tubes of herbs. Fresh Made Easy, they said.
And they had all kinds of herbs to choose from.
I bought one of each. I wasn’t sure what I was going to do with them all, but I knew I’d use them and I also knew they were going to last a lot longer in these tubes than anything I had been trying.
I have used them extensively since that day, and when I had the opportunity to join up with an event sponsored by Gourmet Garden, I was really excited.
I knew these Lemon Grass Ginger Pancakes were the perfect recipe to make with them.
I am happy to tell you how much I love them, how much I love having fresh herbs on hand anytime I need them and the flavor and ease of preparing meals with them, has made productivity in the kitchen go up, and waste go down.
Look at all these great herbs and spices you can get:
- Chili Pepper
- Chunky Garlic
- Lemon Grass
- Italian Herbs
- Mediterranean Seasoning
- Taco Seasoning
- Thai Seasoning
That list is awesome and seriously there is something for every cook, every recipe and dish and every occasion.
With the holiday’s upon us, that’s really important.
We are looking for short cuts and great ideas for entertaining and honestly, that’s where Gourmet Garden comes in for me this season.
I know it will make recipe prep easy and I know I won’t be running out of anything or picking up a wilted pile of herbs out of my fridge that are past their fresh date.
You can find refrigerated Gourmet Garden herbs in the fresh produce section near the fresh herbs in your local store.
How to use Gourmet Garden fresh herbs:
Fresh Herbs – use as a one to one ratio.
Dried Herbs = use as a two to one ratio.
They are used like fresh herbs in a one-to-one ratio, but can be used in place of dried typically in a 2 to 1 ratio, 2 tbsp GG Ginger equals 1 tbsp dried ginger.
For more information on Gourmet Garden:
Are you looking for more easy holiday entertaining recipes?
- Lemongrass Ginger Pancakes for a Holiday Brunch by Daily Dish Recipes
- Thai Style Grilled Monkfish Appetizer by Soni’s Food
- Green Goddess Dip by Juanita’s Cocina
- Garlic and Herb Pizza Puffs by Alida’s Kitchen
- Thai-style Mussels by kimchi MOM
- Coconut Lemongrass Chicken Curry- Two Ways! by Hip Foodie Mom
- Herb and Garlic Clam Linguini by Noshing With The Nolands
- Quick Winter Marinara by The Messy Baker
- Herb Roasted Pork Tenderloin with Steamed Broccoli by Peanut Butter and Peppers
- Lemongrass Coconut Quick Bread by Magnolia Days
Disclosure: This post is sponsored by Gourmet Garden Herbs & Spices. All opinions are my own.
Recipe for Lemon Grass Ginger Pancakes
Lemon Grass Ginger Pancakes
- 1 1/2 c. flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. Gourmet Garden Ginger
- 1 tsp. Gourmet Garden Lemon Grass
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1 egg
- 1/2 tsp. vanilla extract
- 1/4 cup molasses
- 1 c. milk
- In a large bowl, whisk the flour, the baking powder, the baking soda and the salt. Add the cinnamon, the cloves and the nutmeg. In another mixing bowl, beat the egg with the vanilla and the molasses until it is all smooth. Whisk in the milk until it is completely incorporated with the molasses mixture. Mix in the Gourmet Garden Ginger and Gourmet Garden Lemon Grass. Slowly stir the wet ingredients into the dry ingredients. Stir just until combined, there will be some lumps.
- Heat your griddle over med-high heat. Brush your griddle with some butter. Add about 1/4 cup of batter to the griddle for each pancake. Lower the heat just a bit to about medium. Cook until bubbles appear on the surface of the pancakes and they begin to brown just a bit around the edges, this is about 2 minutes, and then flip them over and cook them on the other side for around 2 minutes more. Watch them closely as they do burn more easily than regular pancakes.
- When you finish them, if you need to keep them warm a little longer, preheat your oven to about 250 degrees and set them on a pan and keep them toasty in there until you’re finished making the rest.