Gingerbread Pancakes With Cranberry Orange Syrup Recipe

Name: Gingerbread Pancakes With Cranberry Orange Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup corn syrup; ¼ cup thawed orange juice concentrate; ¼ cup ocean spray whole berry cranberry sauce; 1 cup flour; 2 ½ teaspoons cinnamon; 1 ½ teaspoons ginger; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ cup milk; ½ cup molasses; 1 egg; 2 tablespoons oil

Servings: persons

1 cup corn syrup
¼ cup thawed orange juice concentrate
¼ cup ocean spray whole berry cranberry sauce
1 cup flour
2 ½ teaspoons cinnamon
1 ½ teaspoons ginger
1 teaspoon baking powder
½ teaspoon baking soda
½ cup milk
½ cup molasses
1 egg
2 tablespoons oil

1
TO MAKE SYRUP: Combine corn syrup, concentrate and sauce in a medium saucepan; bring to a boil.
2
Reduce heat and simmer for 3 minutes without stirring.
3
Watch carefully to prevent syrup from foaming over.
4
Remove from heat.
5
Chill to thicken.
6
Serve at room temperature or warm.
7
TO MAKE PANCAKES: Combine dry ingredients in a medium mixing bowl.
8
Combine liquid ingredients in a separate bowl.
9
Add to dry ingredients, mixing just until the dry ingredients are moist.
10
Spoon about 1/4 cup batter for each pancake onto a lightly greased skillet.
11
Cook until lightly browned on both sides.
12
Turn pancake when surface bubbles and underside is lightly browned.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup corn syrup, ¼ cup thawed orange juice concentrate, ¼ cup ocean spray whole berry cranberry sauce, 1 cup flour, and more.

Yes, Gingerbread Pancakes With Cranberry Orange Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Pancakes With Cranberry Orange Syrup

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