Take your pick of two syrups with this particularly easy pancake recipe. Either syrup packs some beneficial food value, more than you can say for bottled, sugary pancake syrups.
1 cup all-purpose flour
2 1/2 teaspoons cinnamon
1 1/2 teaspoons powdered ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk
1/2 cup molasses (no substitute)
2 tablespoons oil
Combine dry ingredients, the flour, cinnamon, ginger, baking powder and soda. Add a generous pinch of salt, if desired. Stir well to combine in a medium mixing bowl.
In a separate bowl, whisk together the milk, molasses, egg and oil. Add to dry ingredients, mixing just until the dry ingredients are moist.
Spoon about 1/4 cup batter for each pancake onto a lightly greased, preheated skillet or griddle. Cook until lightly browned on both sides. Turn pancake when surface bubbles and underside is lightly browned.
Yield: About 3 servings.
Per serving (without syrup): 434 calories; 12.7 g fat (2.1 g saturated fat; 26 percent calories from fat); 73.2 g carbohydrates; 76 mg cholesterol; 404 mg sodium; 7.9 g protein; 2.3 g fiber
Serve with either of these syrups:
In a medium saucepan, combine 1 cup light corn syrup, 1/4 cup thawed orange juice concentrate and 1/4 cup whole-berry cranberry sauce. Bring to a boil. Reduce heat and simmer 3 minutes without stirring. Watch to prevent the syrup from foaming over. Remove from heat and chill to thicken. Serve at room temperature or warm.
Makes 6 servings.
Per serving: 186 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 49.7 g carbohydrates; 0 mg cholesterol; 67 mg sodium; 0.3 g protein; 0.3 g fiber.
In a blender or food processor, blend 1 (15 ounce) can drained apricot halves, 1/3 cup light corn syrup and 1/3 cup orange juice. When smooth, warm, if desired, and drizzle over gingerbread pancakes. Also good with waffles topped with navel orange segments or strawberry halves. Makes 6 servings.