Gingerbread Pancakes with Ginger Rising Maple Syrup

Makes 12 pancakes

Ingredients

• 2 cups all-purpose flour 
• 2 teaspoons baking powder 
• ¼ teaspoon baking soda 
• ½ teaspoon fine salt 
• 2 teaspoons ground ginger 
• 2 teaspoons ground cinnamon 
• ½ teaspoon ground cloves 
• ½ teaspoon nutmeg 
• 2 tablespoons packed brown sugar 
• 2 eggs 
• ½ cup molasses 
• 6 tablespoons butter, melted 

Ginger Rising Simple Syrup

• 4 sachets Ginger rising 
• 2 cups hot water 
• 2 cups granulated sugar 

Ginger Rising Maple Syrup 

• 1 cup maple syrup 
• ½ cup Ginger Rising Simple Syrup 

Whipped Cinnamon Butter 

• ½ cup butter, room temperature 
• ½ teaspoon cinnamon 
• 1 tablespoon honey 
• 3 tablespoons hot water 

Directions

1. For the simple syrup, Steep 4 sachets into 2 cups boiling water for 10 minutes. Discard sachets. Add 2 cups sugar to hot tea concentrate and stir to combine. Transfer to sterile jar and refrigerate for up to one month. 
2. For the Ginger Rising Maple Syrup, in a saucepot, simmer maple syrup for a few minutes until the syrup starts to appear thick and the bubbles move slower. Remove from heat and add the ginger rising simple syrup. Stir by turning the pot around a few times. Set aside to cool and thicken. 
3. For the whipped cinnamon butter, in a standing mixer, whisk all ingredients until well combined. Scrape down the sides of the bowl and continue to beat together until pale and fluffy, about 5-8 minutes. 
4. For the pancakes, mix all the ingredients together in a large bowl. Let the batter sit for 10 minutes. 
5. Warm a large skillet over medium heat. Coat with butter and scoop ¼ cup of batter into mounds on the skillet. Let each pancake cook until the sides of the pancakes are set, then flip and finish cooking the opposite side for about a minute. 
6. Clean the skillet with a paper towel and repeat until all the batter is used. 
7. Serve all together and enjoy.