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