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My daughter's family enjoyed gingerbread pancakes at a restaurant and decided to serve them at home. The lemon syrup is a nice change from maple syrup. Noreen Larson, Wainwright, Alberta
This recipe is:
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Nutritional Facts 1 serving (2 each) equals 417 calories, 16 g fat (6 g saturated fat), 63 mg cholesterol, 357 mg sodium, 62 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Gingerbread Pancakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p102
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Reviewed on Dec. 17, 2012 by bereitbach
I made these pancakes for dinner tonight and they were delicious! I used half all-purpose flour and half whole wheat. I added a couple shakes of ground cloves, a dash of nutmeg and about a tsp of vanilla as well. I did not make the syrup. The only thing I will do differently next time is to double the recipe!
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