Gingerbread Pancakes With Cranberry-Maple Syrup

1. 1

   In a medium saucepan combine the syrup, cranberries, orange zest and cinnamon sticks.

2. 2

   Bring to a boil, then reduce heat and simmer for 5 minutes.

3. 3

   Remove from heat but keep warm.

4. 4

   In a large mixing bowl combine flour, wheat flour, baking powder, pumpkin pie spice, ginger, soda, and salt.

5. 5

   In a smaller bowl whisk the egg.

6. 6

   Whisk in the milk, applesauce, molasses, and oil.

7. 7

   Make a well in the center of the flour mixture and add the egg mixture.

8. 8

   Stir until just moistened; batter will be lumpy.

9. 9

   Heat a lightly-greased griddle or skillet over medium heat.

10. 10

    Using about 1/4 cup of batter per pancake, pour batter onto griddle and cook about 3 minutes total, turning when the surface is bubbly and the edges are dry.

11. 11

    Serve warm with butter and warm cranberry syrup.

* Per serving · 4 servings · Values may vary.