I made Jordana’s Gingerbread Pancakes for our Sunday supper and can report that they were fabulous. It’s really handy sometimes having an integral griddle in your stove. The aroma while cooking was incredible, the texture of the pancakes was excellent, and the flavor was good. You may want to tinker with the balance on the spice mixture to suit your own tastes. It was a little high on cinnamon for me.
I’m still thinking about alternative toppings. I think sugar syrup or even Karo syrup might be a better pick than maple syrup. Or maybe warm peach compote and whipped cream…
Buttermilk Syrup
1.5 cup sugar
.75 cup buttermilk
.5 cup butter
2 tbsp corn syrup
1 tsp baking soda
2 tsp vanilla
Combine all but vanilla in heavy 3.5 qt or larger saucepan. Boil for 6 minutes. Remove from heat and add vanilla. Serve Hot.
I’m glad the pancakes were a hit. I’ve never used anything but maple syrup, so I too am looking forward to trying all the alternate syrup suggestions I’ve seen.