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Gingerbread Pancakes with Cranberry-Maple Syrup

Active Time: 45 minutes
Total Time: 45 minutes • Makes: 18 pancakes

Cranberry-Maple Syrup
1 bottle (8 ounces) Schnucks pure maple syrup
1/2 cup Schnucks sweetened dried cranberries
2 teaspoons fresh lemon juice

3 Schnucks large eggs
1/4 cup packed C&H® light brown sugar
2 tablespoons mild or full flavor molasses
1-1/4 cups buttermilk
1 cup apple juice or water
4 tablespoons Schnucks unsalted butter, melted
1-1/4 cups King Arthur® all-purpose flour
1-1/4 cups whole wheat flour
2-1/2 tablespoons McCormick® pumpkin pie spice
1 teaspoon Schnucks baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Schnucks nonstick cooking spray

1. In 1- to 2-quart saucepan, heat syrup, cranberries and lemon juice over medium-low heat 4 to 5 minutes or until warm. Remove from heat; cover to keep warm and let stand to allow cranberries to plump.

2. In medium bowl, whisk together eggs, sugar and molasses until frothy. Add buttermilk, apple juice and butter; stir until incorporated. In large bowl, with wooden spoon, stir together flours, pumpkin pie spice, baking soda, baking powder and salt. Make a well in center of flour mixture; add egg mixture and stir until well combined; let stand 15 minutes. (Adjust consistency of batter with more buttermilk if thinner batter is desired.)

3. Heat griddle or 12-inch skillet over medium heat; spray lightly with cooking spray. In batches, pour 1/4-cupfuls batter per 4-inch pancake onto heated griddle; cook 1 to 2 minutes or until air bubbles develop on top and underside is an even, golden color. Flip pancakes; cook 1 to 2 minutes longer or until bottoms are golden brown. Repeat with remaining batter, spraying griddle with cooking spray as needed. Serve topped with warm Cranberry-Maple Syrup. Makes about 18 to 20 pancakes.

Each 3 pancakes: about 561 calories, 11 g total fat (7 g saturated), 117 mg cholesterol, 539 mg sodium, 105 g carbohydrate, 4 g fiber, 58 g sugars, 12 g protein