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–+ servings

Gingerbread Pancakes with Cinnamon Syrup

Pouring Cinnamon Syrup on Gingerbread Pancakes
Author: Si Foster
Course: Breakfast, brunch
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Nick and Jo Cash

Ingredients 

Gingerbread Pancakes

  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 4 tablespoons sugar
  • 1/4 cup molasses
  • 2 cups milk
  • 2 eggs
  • 6 tablespoons butter, melted
  • 1 cup raisins (optional); I like golden raisins best
  • Bananas and whipped cream for topping, if desired

Cinnamon Syrup

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 teaspoon cinnamon
  • 1/2 cup heavy cream

Instructions

for pancakes:

  • 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 (if using).
  • Using a 1/4 measuring cup, scoop batter onto a hot griddle or skillet that has been coated with butter. Cook until bubbles appear. Flip pancakes once. Do not pat down.
  • Pancakes are done when center of pancake springs back after poking the pancake lightly with a spatula.
  • Makes 18-24 three-to four-inch pancakes.

for syrup:

  • In a medium saucepan, stir together sugar, corn syrup, water, and cinnamon.
  • Stirring constantly, bring to a boil over moderate heat. Boil for 2 minutes.
  • Remove from heat and stir in cream. Syrup will thicken as it cools.
  • Makes 1 1/3 cups. Store any leftovers in fridge.