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Gingerbread Pancakes

Gingerbread Pancakes
Michelle Smith wakes 'em up Christmas morning in Sykesville, Maryland with the delightful aroma of these fluffy pancakes. They've got a great gingerbread flavor and pretty fruit topping! Michelle suggests substituting boysenberry, blueberry or strawberry syrup for maple, if you'd like a tasty change.
3 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 egg
  • 3/4 cup milk
  • 2 tablespoons molasses
  • 1 tablespoon canola oil
  • 6 tablespoons maple pancake syrup
  • 3/4 cup apple pie filling, warmed
  • 3 tablespoons dried cranberries

Directions

  • In a large bowl, combine the first six ingredients. Combine the egg,
  • milk, molasses and oil; stir into dry ingredients just until
  • moistened.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when
  • bubbles form on top. Cook until the second side is golden brown.
  • To serve, place two pancakes on each plate; drizzle with 2
  • tablespoons syrup. Top with 1/4 cup apple pie filling; sprinkle with
  • cranberries. Yield: 3 servings.
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