Gingerbread Pancakes With Cranberry-Maple Syrup

In a medium saucepan combine the syrup, cranberries, orange zest and cinnamon sticks. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat but keep warm.

In a large mixing bowl combine flour, wheat flour, baking powder, pumpkin pie spice, ginger, soda, and salt.

In a smaller bowl whisk the egg. Whisk in the milk, applesauce, molasses, and oil.

Make a well in the center of the flour mixture and add the egg mixture. Stir until just moistened; batter will be lumpy.

Heat a lightly-greased griddle or skillet over medium heat. Using about 1/4 cup of batter per pancake, pour batter onto griddle and cook about 3 minutes total, turning when the surface is bubbly and the edges are dry.

Serve warm with butter and warm cranberry syrup.