This recipe for Jo and Nick’s Gingerbread Pancakes with Cinnamon Syrup comes from our dear friends and neighbors Jolene and Nick Cash. I could list pages of times they have had an impact on our family. They’re ordinary people, just like you and me. They’ve taught almost all of my children in church. Jo was a Young Women leader for Brookie during her teenage years. Nick served for years as the Primary Chorister, teaching our boys the love of music each Sunday from the time they were in nursery until they moved on from Primary when they turned 12. Jake was in diapers when Nick and Jo started teaching him. There’s an inside joke about this subject, not appropriate for a food blog…
Nick and Jolene have the biggest hearts. Nick cries at the drop of a hat. We all love him for it. The two of them have spent their lives loving, feeding and serving everyone around them. If I remember correctly, they were high school sweethearts. Through all of their years together they’ve figured out the recipe for a happy life. They love the Lord, and it shows in the way they share their time and talents with others. They know its better to give, than receive. Good lesson to remember this time of year 🙂
Oh-the recipe. You know how I love breakfast! Love pancakes. Love syrup. Especially home made syrup. I made these on Saturday for breakfast. Could not stop eating them.This recipe is perfect for Christmas breakfast. If you love gingerbread and cinnamon, this one’s for you.
Nick and Jo Cash
2 1/2 cups flour
5 teaspoons baking powder, (yes 5 teaspoons)
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
4 tablespoons sugar (optional)
1/4 cup molasses
2 cups milk
6 tablespoons butter, melted
1 cup raisins
Combine all dry ingredients in a small bowl. Mix all wet ingredients in a large bowl. Fold dry ingredients into wet ingredients. Stir in raisins.
Cook on hot, greased skillet. Cook until bubbles appear, flip pancakes. Once. Do not pat down. Do not flip more than once. Pancakes are done when center of pancake springs back after poking the pancake with a spatula.
Makes about 18-24 3-4 inch pancakes.
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 teaspoon cinnamon
1/2 cup heavy cream
Stir together everything except the cream. Stirring constantly, bring to a boil over moderate heat and boil for 2 minutes. Syrup will thicken as it cools. Remove from heat and stir in cream.
Makes 1 1/3 cups, store in fridge.