Quick & Easy Gingerbread Pancakes

1. 1

   Combine the Krusteaz with the spices and sugar- you can really just wing it on quantities... it's not much different than making box-mix pancakes- mix together thoroughly. Open the can of ginger ale, add in splashes, then mix, until you have about cake batter consistency. (This will both fluff up and thicken- you can add more liquid if it becomes hard to work with.)

2. 2

   Heat cast iron skillet or griddle to about medium. A spritz of cooking spray between each batch helps to keep the pan from drying out and the cakes sticking...) Pour or ladle about a half a cup of the batter onto the heated skillet, and allow to cook until edges are slightly dry. (It may be too thick for the traditional pancake bubble-test...) flip cake with a spatula, and allow to cook for another 30 seconds to 1 minute, then flip out onto a waiting plate or platter.

3. 3

   For the syrup, I simply blended one part molasses, one part regular butter syrup, and a tiny splash of the remaining ginger ale- the molasses's rich smokey flavor is what really makes these reminiscent of strong, sweet gingerbread!

* Per serving · 4 servings · Values may vary.