Gingerbread pancakes

1. Start by making the cinnamon syrup. Heat the maple syrup in a saucepan over medium heat for 4-5 minutes and stir in the cinnamon. Set aside.

2. In a medium-sized bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, cloves and nutmeg.

3. Preheat a frying pan or griddle on medium heat.

4. In a separate, large-sized bowl, add the eggs, melted butter, milk, brown sugar and molasses. Whisk until well blended and smooth.

5. Add the flour mixture from step 1 to the egg mixture and lightly whisk. Be sure to not stir too thoroughly, because there should be lumps throughout the mixture.

6. Add butter to grease the preheated pan/griddle, and pour small circles of the batter into the pan (similar to the eggnog cakes).

7. Once you see bubbles start to form, flip the pancakes until the other side is lightly browned. Repeat with the remaining mixture.

8. Drizzle the cinnamon syrup over the pancakes and enjoy! Sprinkle with powdered sugar if you’re feeling extra festive.