On Christmas morning, what could be more evocative of the season than the scent of gingerbread and cranberries? With all the hustle to get to opening Christmas presents, you don’t want to spend a lot of time in the kitchen in the early morning. Here is an easy and delicious recipe for gingerbread pancakes with a maple cranberry topping that will be the hit of your Christmas breakfast or brunch.
Useful Tools
Lodge Cast Iron Griddle, Round, 10.5 Inch
Lodge Pro-Logic 12 Inch Square Cast Iron Griddle
Chef Craft Select Turner/Spatula, 12.75 inch, Stainless Steel
Ingredients
1 egg, at room temperature
1 Tbs molasses
1 Tbs butter, melted and cooled slightly
2 Tbs dark brown sugar
1 cup buttermilk
1 cup flour
1 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/16 tsp allspice
1/16 tsp ground cloves
1/2 cup maple syrup
3/4 cup cranberries
Method
Whisk the egg, molasses, brown butter, sugar and buttermilk in a small bowl until smooth. Set aside.
In a medium bowl, whisk together dry ingredients. Slowly whisk in the egg/milk mixture.
Allow the batter to sit while you spray a frying pan or griddle with nonstick spray and heat. Pour batter in 1/4 cup amounts. Cook until bubbles begin to appear and flip. Cook until both sides are golden brown.
Cranberry topping: In a medium saucepan combine 1/2 cup maple syrup and 3/4 cup fresh cranberries. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Serve warm over pancakes.
