Gingerbread Pancakes With Cranberry Orange Syrup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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From Ocean Spray. Ingredients:
1 cup corn syrup |
1/4 cup thawed orange juice concentrate |
1/4 cup ocean spray whole berry cranberry sauce |
1 cup flour |
2 1/2 teaspoons cinnamon |
1 1/2 teaspoons ginger |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 cup milk |
1/2 cup molasses |
1 egg |
2 tablespoons oil |
Directions:
1. TO MAKE SYRUP: Combine corn syrup, concentrate and sauce in a medium saucepan; bring to a boil. Reduce heat and simmer for 3 minutes without stirring. Watch carefully to prevent syrup from foaming over. Remove from heat. Chill to thicken. Serve at room temperature or warm.
2. TO MAKE PANCAKES: Combine dry ingredients in a medium mixing bowl. Combine liquid ingredients in a separate bowl. Add to dry ingredients, mixing just until the dry ingredients are moist.
3. Spoon about 1/4 cup batter for each pancake onto a lightly greased skillet. Cook until lightly browned on both sides. Turn pancake when surface bubbles and underside is lightly browned.
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