Posted by FootsieBear April 28, 2001

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)
1 egg
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:

Cranberry-Orange Syrup
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.

Apricot-Orange Syrup
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.