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Gingerbread Pancakes Recipe

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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.

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3 Servings
Prep/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.

Gingerbread Pancakes published in Simple & Delicious November/December 2007, p10

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