Two weeks ago I posted my recipe for Hazelnut Hot Chocolate with Hazelnut Whipped Cream using Torani Hazelnut flavored syrup. This week I used the Gingerbread flavored syrup I received from Torani to make gingerbread pancakes. They turned out so yummy I knew you would want the recipe. So here it is:
1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1 tsp. Torani gingerbread syrup (or to taste – Bud thought it needed more. I thought it was perfect.)
Complete pancake mix (we used Hungry Jack) water
Prepare pancake mix according to directions on box. (You can make as many as you want – there is enough filling to make about 22 pancakes).
In a separate bowl, combine the butter, brown sugar and gingerbread syrup. Mix well and pour into a small plastic storage bag. Squeeze out the air and seal the bag. Cut off one corner of the bag (the smaller, the better.)
Pour a 1/3 cup of batter onto a well-greased skillet. Squeeze on filling in a circular motion.
Cook until bubbles form throughout, then flip. Continue cooking until golden brown. (In between pancakes, be sure to wipe off the griddle with a clean damp rag and regrease).
What recipes would you make with Torani syrup? Leave a comment below.