Gingerbread Pudding Pancakes

Recipe From: Laura

These soft fluffy decadent gingerbread pancakes topped with a blanket of warm syrup & sweet melty butter make for a festive & delicious breakfast!  When I first happened upon this recipe, I just about passed it up since I shy away from the artificial puddings/jellos...that is, until the next day at the Co-op, what did my wondering eyes did appear?!   An organic butterscotch pudding, oh how this pleases me, my dears.   😊   So I set to work, the intoxicating aroma of gingerbread filling the air, how a whip and sizzle of batter can create such a heavenly fare!   

Each bite so delectable & mouthwatering in every way imaginable! 😋  The original recipe pairs the pancakes with a cranberry compote but I drummed up thee most amazing gingerbread syrup instead.  Ooohhh what a glorious morn! 

Ingredients:

2 cups all-purpose organic flour

1/2 (175g) pkg cook and serve butterscotch pudding (I used the whole pkg of 99 g organic cook & serve butterscotch pudding)

1/2 tsp baking powder

1 tsp baking soda

1 1/2 tsp ground ginger

1/2 tsp cloves

1/8 tsp nutmeg

1 tsp cinnamon

1 1/2 tbsp organic brown sugar

1 large egg

2 cups organic milk

1 tablespoon avocado oil

2 teaspoons vanilla extract

Garnish

whipped cream

gingerbread syrup

Gingerbread Syrup

2 cups Water

2 cups brown sugar

2 cinnamon sticks

8 allspice berries

6 whole cloves

1 - inch long fresh ginger (40 grams)

Gingerbread Pudding Pancakes

Heat a non-stick frying pan to medium heat and spray with non-stick cooking spray. Mix flour, pudding powder, baking powder. cinnamon, ground ginger, baking soda and brown sugar together in a medium bowl. In a separate small bowl, mix egg, milk, avocado oil and vanilla. Add wet ingredients to dry ingredients and mix until just combined. For a fluffy pancake,dont overmix the batter.  Pour about 1/4 cup batter into pan. When bubbles appear on surface, then flip and cook on other side until lightly brown.  Repeat with remaining batter.

Gingerbread Syrup

In a wide sauce pan, bring to a boil sugar and water. Stir occasionally to help the sugar melt. Once boiling, reduce the heat and add the spices and ginger that you have peeled and sliced.

Simmer for 20 minutes or until the syrup is infused with spices (taste with a spoon to see if you like it. Leave for longer, if needed).   Remove whole spices & serve.

Notes-- Gingerbread syrup should have similar consistency like maple syrup.   Store in a clean jar/bottle sealed with a lid in the fridge. If stored properly, it can last up to 2 weeks. 

**I have a ton of allspice berries that will last me five lifetimes! lol Come get some from me so you don't have to buy a whole jar, only to use 8 berries**

  

If you want to make the cranberry compote (as pictured) .... 3 cups frozen cranberries, 1 cup white granulated sugar, 2 tsp orange zest, 1 tsp vanilla, 1 tbsp + 1 tsp water, 1 tsp cornstarch  In a saucepan, bring the cranberries, sugar, and water to a boil.  Reduce heat to medium high and add vanilla and orange zest, then simmer for 5 to 10 minutes or until the compote is syrupy. Add the cornstarch to 1 tsp water in a small bowl and mix until smooth. Add to compote and cook for 2-3 more minutes or until it thickens slightly.  Let cool and refrigerate until completely chilled, about 30 minutes.