Cleaning out my office I found a folder with some recipes clipped out of newspapers and magazines. These pancakes sound delicious and I can't wait to try them out!
- 1 1⁄2 cups maple syrup
- 3⁄4 cup fresh cranberries
- 1⁄2 teaspoon orange zest
- 2 cinnamon sticks
- 1 3⁄4 cups flour
- 1⁄2 cup whole wheat flour
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons pumpkin pie spice
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄4 cups milk
- 3⁄4 cup applesauce
- 1⁄3 cup molasses
- 1⁄4 cup oil
- 1 egg
- In a medium saucepan combine the syrup, cranberries, orange zest and cinnamon sticks. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat but keep warm.
- In a large mixing bowl combine flour, wheat flour, baking powder, pumpkin pie spice, ginger, soda, and salt.
- In a smaller bowl whisk the egg. Whisk in the milk, applesauce, molasses, and oil.
- Make a well in the center of the flour mixture and add the egg mixture. Stir until just moistened; batter will be lumpy.
- Heat a lightly-greased griddle or skillet over medium heat. 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.
- Serve warm with butter and warm cranberry syrup.
These are great, especially the syrup. The spice provides a nice backdrop to the cranberry flavor. I halved the recipe, but used a whole egg. I also swapped the maple to cranberry ratio, since I love fresh cranberries. I didn't have any problems flipping these. Much enjoyed.
A very delicious fall breakfast. I made these gluten free by using my Delicious Gluten-Free, Dairy-Free, Egg-Free Pancakes and I actually didn't have maple syrup but had previously made Cinnamon Syrup so I used that in place of the maple syrup omitting the cinnamon sticks. I just incorporated spices that make up pumpkin pie spice less the nutmeg because of its intoxicant nature. I used rice milk for the milk and did modify the amounts of apple sauce, and oil for which I used canola. I used fancy molasses and two eggs as per the gluten free recipe. We enjoyed this with a tall glass of orange juice each. I wont make these again unless I get a nonstick frying pan but I think that is only the gluten free modification I made that caused them to stick to the cast iron pan I used. Also I cooked them at a higher temperature so that may also be why. I suggest sticking to this recipe in terms of temperature.
These were a mixed bag for us, the pancakes were difficult to cook all the way through with out the outsides get overly tough and dried out. I adjusted the heat, tried thinning them out, nothing quite worked. DH loved the cranberry maple syrup (I don't do maple so this is his review) and it went well with the gingerbread flavor. I make my own version of maple syrup for him using Brown Sugar Splenda. He really like the addition of the cranberry and orange, it took some of the too sweet edge that the Splenda can have. Made for PRMRT