Gingerbread Pancakes With Cranberry-Maple Syrup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cleaning out my office I found a folder with some recipes clipped out of newspapers and magazines. These pancakes sound delicious and I can't wait to try them out! Ingredients:
1 1/2 cups maple syrup |
3/4 cup fresh cranberries |
1/2 teaspoon orange zest |
2 cinnamon sticks |
1 3/4 cups flour |
1/2 cup whole wheat flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons pumpkin pie spice |
1/2 teaspoon ground ginger |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 1/4 cups milk |
3/4 cup applesauce |
1/3 cup molasses |
1/4 cup oil |
1 egg |
Directions:
1. In a medium saucepan combine the syrup, cranberries, orange zest and cinnamon sticks. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat but keep warm.
2. In a large mixing bowl combine flour, wheat flour, baking powder, pumpkin pie spice, ginger, soda, and salt.
3. In a smaller bowl whisk the egg. Whisk in the milk, applesauce, molasses, and oil.
4. Make a well in the center of the flour mixture and add the egg mixture. Stir until just moistened; batter will be lumpy.
5. Heat a lightly-greased griddle or skillet over medium heat. Using about 1/4 cup of batter per pancake, pour batter onto griddle and cook about 3 minutes total, turning when the surface is bubbly and the edges are dry.
6. Serve warm with butter and warm cranberry syrup.
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