Ingredients
-
1 1/2
-
3/4
-
1/2
-
2
-
1 3/4
-
1/2
-
1 1/2
-
1 1/2
-
1/2
-
1/4
-
-
-
-
-
Directions
Gingerbread Pancakes With Cranberry-Maple Syrup,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!,These were a mixed bag for us, the pancakes were difficult to cook all the way through with out the outsides get overly tough and dried out. I adjusted the heat, tried thinning them out, nothing quite worked. DH loved the cranberry maple syrup (I don’t do maple so this is his review) and it went well with the gingerbread flavor. I make my own version of maple syrup for him using Brown Sugar Splenda. He really like the addition of the cranberry and orange, it took some of the too sweet edge that the Splenda can have. Made for PRMRT,Wow! Christmas in August. These are delicious and the syrup put thme over the top. These are going to be on our menu during Christmas holidays, for sure. Made as written and turned out perfectly.
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Steps
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1
Done
|
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
Done
|
in a Large Mixing Bowl Combine Flour, Wheat Flour, Baking Powder, Pumpkin Pie Spice, Ginger, Soda, and Salt. |
|
3
Done
|
in a Smaller Bowl Whisk the Egg. Whisk in the Milk, Applesauce, Molasses, and Oil. |
|
4
Done
|
Make a Well in the Center of the Flour Mixture and Add the Egg Mixture. Stir Until Just Moistened; Batter Will Be Lumpy. |
|
5
Done
|
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
Done
|
Serve Warm With Butter and Warm Cranberry Syrup. |
