Gingerbread Pancakes With Cranberry-Maple Syrup

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!

• Ready In: 30 mins
• Serves: 4-5
• Yields: 15 pancakes

Ingredients

• 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

1. 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.
2. In a large mixing bowl combine flour, wheat flour, baking powder, pumpkin pie spice, ginger, soda, and salt.
3. In a smaller bowl whisk the egg. Whisk in the milk, applesauce, molasses, and oil.
4. Make a well in the center of the flour mixture and add the egg mixture. Stir until just moistened; batter will be lumpy.
5. 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.
6. Serve warm with butter and warm cranberry syrup.