Gingerbread Friends Pancakes with Dulce de Leche Topping

1 3/4 cups all-purpose flour
1 1/3 tablespoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 eggs, separated
1/2 teaspoon cream of tartar
1 1/2 cups skim or low-fat milk
1/4 cup firmly-packed brown sugar
1/4 cup molasses
Fresh fruit slices, applesauce, preserves, confectioners' sugar, butter, syrup, ice cream, or whipped cream, optional.

In large bowl, stir together flour, baking powder, cinnamon, ginger and cloves. Set aside.

In large mixing bowl, beat egg whites with cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted.

In medium bowl, beat together egg yolks, milk, brown sugar and molasses until thoroughly blended. Make a well in dry ingredients. Pour in yolk mixture. Stir just until moistened. (Batter will be lumpy.) Gently, but thoroughly, fold mixture into whites.
For each waffle, pour about 1 cup batter onto preheated, greased waffle baker. Bake as directed until steaming stops and lid lifts without resistance, about 5 minutes. Serve hot with optional toppings, if desired.
Recipe and photo courtesy of the American Egg Board.

Double Chocolate Mexican Brownie Pancakes

2 Cups Aunt Jemima® Complete or
Buttermilk Complete Pancake & Waffle Mix
3 tablespoons unsweetened cocoa
2 tablespoons granulated sugar
1/4 teaspoons cinnamon
1 1/2 cups water
1/3 cup walnuts, chopped
1/4 cup semisweet chocolate chips

Combine pancake mix, cocoa, sugar and cinnamon in large bowl. Stir in water with wire whisk until large lumps disappear. Add walnuts and chocolate chips, stir until evenly mixed. Let batter rest for five minutes. Cook according to package directions. Serve warm with Aunt Jemima® Syrup.

Yield: 14 Pancakes

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Winter Walnut Pancakes with Cranberry Syrup

Combine syrup and cranberries in small saucepan. Bring to a boil over low heat, cover and simmer for 5 minutes or until cranberries burst. Set aside and keep warm.

Pour pancake mix into medium bowl. Add walnuts and cinnamon, stir until well combined Add water using wire whisk; mix just until large lumps disappear. Cook pancakes according to package directions. Serve with warm cranberry syrup.

Note: Dried cranberries can be substituted for fresh or frozen cranberries. Combine cranberries and syrup in small saucepan. Cook over medium heat, uncovered. Reduce heat to low and simmer 8 to 10 minutes or until fruit is softened. Keep warm until served.
To toast walnuts, preheat oven to 350 degrees Fahrenheit. Spread in single layer on baking sheet. Bake 7 to 9 minutes.

Yield: 12 Pancakes

[This article has been edited for www.latinastyle.com. For the full version, check out the November/December issue of LATINA Style.]

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