Gingerbread Pancakes with Cranberry Orange Syrup

Gingerbread Pancakes with Cranberry Orange Syrup

Gingerbread Pancakes with Cranberry Orange Syrup
  • Prep Time

    10 minutes
  • Cooking Time

    8 minutes
  • Serving Size

    3 servings


  • Corn syrup1 cup
  • Thawed orange juice concentrate1/4 cup
  • Whole Berry Cranberry Sauce1/4 cup
  • Flour1 cup
  • Cinnamon2 1/2 teaspoons
  • Ginger1 1/2 teaspoons
  • Baking powder1 teaspoon
  • Baking soda1/2 teaspoon
  • Milk1/2 cup
  • Molasses1/2 cup
  • Egg1
  • Oil2 tablespoons
  • Featured Product

    Whole Berry Cranberry Sauce


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. 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. 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. Makes about 3 servings.