Featured Product
Gingerbread Pancakes with Cranberry Orange Syrup
Prep Time
10 minutesCooking Time
8 minutesServing Size
3 servings
Ingredients
- 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
Steps
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.