Gingerbread Pancakes with Cranberry-Maple Syrup

Instructions

1. In two-quart saucepan, heat syrup, cranberries and lemon juice over medium-low heat 4-5 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 fifteen minutes. (Adjust consistency of batter with more buttermilk if thinner batter is desired.)
3. Heat griddle or twelve-inch skillet over medium heat; spray lightly with cooking spray. In batches, pour 1/4 cup batter per four-inch pancake onto heated griddle; cook 1-2 minutes or until air bubbles develop on top and underside is an even, golden color. Flip pancakes; cook 1-2 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.