Ingredients
1 cup Krusteaz pancake mix
2 Tblspns Brown sugar
1/2 tsp cardamon (or cloves)
1/4 tsp cinnamon
1-3 tsp grated fresh ginger.
1/3 to 1/2 can ginger ale.
Syrup suggestion:
Molasses, maple, and gingerale…
Preparation
Combine the Krusteaz with the spices and sugar- you can really just wing it on quantities… it’s not much different than making box-mix pancakes- mix together thoroughly. Open the can of ginger ale, add in splashes, then mix, until you have about cake batter consistency. (This will both fluff up and thicken- you can add more liquid if it becomes hard to work with.)
Heat cast iron skillet or griddle to about medium. A spritz of cooking spray between each batch helps to keep the pan from drying out and the cakes sticking…) Pour or ladle about a half a cup of the batter onto the heated skillet, and allow to cook until edges are slightly dry. (It may be too thick for the traditional pancake bubble-test…) flip cake with a spatula, and allow to cook for another 30 seconds to 1 minute, then flip out onto a waiting plate or platter.
For the syrup, I simply blended one part molasses, one part regular butter syrup, and a tiny splash of the remaining ginger ale- the molasses’s rich smokey flavor is what really makes these reminiscent of strong, sweet gingerbread!
