Gingerbread Pancakes with Eggnog Syrup

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 2 Safest choice eggs, large

• Canned Goods

  • 3/4 cup Buttermilk or coconut milk

• Condiments

  • 1 cup Maple syrup, pure
  • 4 tbsp Molasses

• Baking & Spices

  • 1 tbsp 1 1/3 cups all-purpose flour plus
  • 1 1/4 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1 tsp Vanilla extract, pure

• Dairy

  • 4 tbsp Butter
  • 1 Butter

• Beer, Wine & Liquor

  • 1 cup Safest choice eggnog

Found on grandbaby-cakes.com

Description

Ingredients

• 1⅓ cups all-purpose flour plus 1 tablespoon
• 1¼ teaspoons baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 4 tablespoons molasses
• 2 large Safest Choice eggs
• ¾ cup buttermilk or coconut milk
• 4 tablespoons melted butter
• 1 teaspoon pure vanilla extract
• Extra butter for your griddle
• 1 cup Safest Choice Eggnog
• 1 cup Pure Maple Syrup
• Optional: Sugared Cranberries for Garnish

Directions

• In a large bowl, add flour, baking powder, ground ginger and cinnamon and whisk together until well mixed.
• Next add in molasses, eggs, milk, melted butter and vanilla extract and whisk until batter just comes together. Leave the lumps there. No need for a smooth batter.
• Heat a griddle or non stick skillet over medium heat and melt extra butter.
• Pour about ¼ of a cup of batter onto the griddle surface in a circular pattern and allow to sit until bubbles form and the bottom is golden brown and crisp.
• Flip over the pancake and cook until golden brown and crisp on the other side.
• Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done.
• Add eggnog and maple syrup to a medium sized pot over medium high heat. Whisk together and heat until warmed then serve with pancakes. Optional: Garnish with sugared cranberries