“Birthdays are wonderful. Statistics show people who have the most are the ones who live the longest.”

It is the Twelfth Day Of Christmas.

That can only mean two things: Gingerbread and the two year anniversary of I Sing In The Kitchen.

Thank you all for making it so much fun to share food and music. Putting together a post is always one of my favorite parts of each day.

So continuing the Irish tradition of serving something gingerbread on January 6th here is a festive recipe for Gingerbread Pancakes.

The pancakes are delicious alone with a splash of maple syrup, but it was the dried cranberries and warm apple topping that made me love this breakfast so much. It looked wonderful, tasted even better.

Gingerbread Pancakes

Ingredients:

1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 egg
3/4 cup milk
2 tablespoons molasses
1 tablespoon canola oil
Maple syrup, to serve
3/4 cup apple pie filling, warmed
3 tablespoons dried cranberries

Directions:

1. In a large bowl, combine the first six ingredients.

2. Combine the egg, milk, molasses and oil; stir into dry ingredients just until moistened.

3. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.

4. To serve, place pancakes on each plate; drizzle with syrup. Top with 1/4 cup apple pie filling; sprinkle with cranberries.

Serves 3 (Doubles easily)

Recipe from Simple & Delicious Magazine

To celebrate two years I think I will do what I like best. Head to the kitchen, pour a drink and sing along to loud, fun music.

Like this song by The Spyrals.

I love the slinky guitars. I love the “Aaaaaaah”s.

Check out The Spyrals on the band’s Website and Bandcamp, where you can buy their music.

Cheers and thanks again for hanging out with me!