Gingerbread Pancakes With Cranberry-Maple Syrup

• 1 12 cups maple syrup
• 34 cup fresh cranberries
• 12 teaspoon orange zest
• 2 cinnamon sticks
• 1 34 cups flour
• 12 cup whole wheat flour
• 1 12 teaspoons baking powder
• 1 12 teaspoons pumpkin pie spice
• 12 teaspoon ground ginger
• 14 teaspoon baking soda
• 14 teaspoon salt
• 1 14 cups milk
• 34 cup applesauce
• 13 cup molasses
• 14 cup oil
• 1 egg

1. In a medium saucepan combine the syrup, cranberries, orange zest and cinnamon sticks.
2. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Remove from heat but keep warm.
4. In a large mixing bowl combine flour, wheat flour, baking powder, pumpkin pie spice, ginger, soda, and salt.
5. In a smaller bowl whisk the egg.
6. Whisk in the milk, applesauce, molasses, and oil.
7. Make a well in the center of the flour mixture and add the egg mixture.
8. Stir until just moistened; batter will be lumpy.
9. Heat a lightly-greased griddle or skillet over medium heat.
10. 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.
11. Serve warm with butter and warm cranberry syrup.

maple syrup, fresh cranberries, orange zest, cinnamon sticks, flour, whole wheat flour, baking powder, pumpkin pie spice, ground ginger, baking soda, salt, milk, applesauce, molasses, oil, egg

Taken from www.food.com/recipe/gingerbread-pancakes-with-cranberry-maple-syrup-338521 (may not work)