Gingerbread White Chocolate Pancakes with Eggnog Syrup

Easy Gingerbread White Chocolate Pancakes

3 c. Krusteez pancake mix
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves

1 cup white chocolate chips
To make pancakes stir mix and 2 1/2 c. of water to make a batter.  Cook on skillet and serve with desired syrup.
 
Gingerbread Pancakes (original recipe)
1 c. cake flour
1 c. all purpose flour
1/2 c. buttermilk powder (or plain dry milk)
1/3 c. + 1 Tablespoon sugar
1 Tablespoon baking powder
2 tsp. ground ginger 
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. ground cloves
3/4 c. white chocolate chips
This is the dry mix.  To make the pancakes beat 2 large eggs with 6 tablespoons of softened butter.  Slowly add 1 3/4 c. water, mixing constantly.  Add dry mix and cook on a hot oiled skillet. 
 

Egg Nog Syrup
 
1/2 c. butter
1/2 c. buttermilk or egg nog
1 c. sugar

1 tsp. vanilla
Melt butter and sugar in a saucepan, stirring constantly.  Add milk.  Stir until boiling. Turn off.  Add 1/2 tsp. of baking soda for frothiness.  Store until milk expiration.