Gingerbread Pancakes with Cranberry-Maple Syrup - Recipe from Price Chopper
Gingerbread Pancakes with Cranberry-Maple Syrup
Dive into the delightful flavors of these Gingerbread Pancakes, infused with a blend of warm spices and rich molasses, served with a luscious Cranberry-Maple Syrup. Found in the Gatherings Holiday 2023.
Dive into the delightful flavors of these Gingerbread Pancakes, infused with a blend of warm spices and rich molasses, served with a luscious Cranberry-Maple Syrup. Found in the Gatherings Holiday 2023.
- In medium bowl, whisk together eggs, brown sugar and molasses until frothy. Add buttermilk, apple juice and butter, and whisk until incorporated. In large bowl, sift flours, pumpkin pie spice, baking soda, baking powder and salt. With wooden spoon, stir in egg mixture until just combined. Let stand 15 minutes.
- Meanwhile, in small saucepot, heat syrup, cranberries and lemon juice to simmering over medium-low heat; simmer 5 minutes or until cranberries are plumped.
- Heat griddle or large nonstick skillet over medium heat; spray lightly with cooking spray. In batches, pour 1/4 cupfuls batter per pancake onto heated griddle and cook 1 minute or until air bubbles develop and underside is an even, golden color. Flip pancakes and cook 1 minute longer or until bottoms are golden brown. Repeat with remaining batter, spraying griddle with cooking spray as necessary. Serve immediately or cover loosely with foil to keep warm. Serve topped with Cranberry-Maple Syrup. Makes about 18 pancakes.
