Recipe by loof
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!
Top Review by Maito
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.
- 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
Directions See How It's Made
- 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.