Ingrédients pour Gingerbread Pancakes With Cranberry Maple Syrup
- Maple Syrup
- Fresh Cranberries
- Zest of 1 orange
- 2 cinnamon sticks
- 1 ½ cups all-purpose flour
- Whole Wheat Flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- Ground Ginger
- Baking Soda
- ½ teaspoon salt
- 1 cup milk (dairy or non-dairy)
- ½ cup unsweetened applesauce
- ¼ cup molasses
- 2 tablespoons vegetable oil
- 1 large egg
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Comment préparer Gingerbread Pancakes With Cranberry Maple Syrup
- **Make the Cranberry Maple Syrup:** In a medium saucepan, combine 1 cup maple syrup, 1 cup cranberries, the zest of 1 orange, and 2 cinnamon sticks.
- Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5-7 minutes, or until cranberries have burst and the syrup has thickened slightly.
- Remove from heat and set aside; keep warm.
- **Make the Pancake Batter:** In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, 1 teaspoon ground ginger, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 large egg, 1 cup milk, ½ cup unsweetened applesauce, ¼ cup molasses, and 2 tablespoons vegetable oil.
- Create a well in the center of the dry ingredients and pour in the wet ingredients.
- Gently stir until just combined; the batter will be slightly lumpy.
- Heat a lightly oiled griddle or large skillet over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles begin to form on the surface.
- Serve the pancakes immediately, topped with warm cranberry maple syrup and a pat of butter.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
352g
Fat
20g
Carbs
56g
