Gingerbread Pancakes

Ingredients:

2 cups pancake mix
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger, divided
1-1/4 cups water (or as directed on pancake mix package)
1/4 cup molasses
1 tsp pure vanilla extract
1 cup heavy cream
2 Tbsp confectioners sugar
Gingerbread cookies, crushed, for serving
Maple syrup, for serving
METHOD

1. Combine pancake mix, cinnamon, nutmeg, and 1/2 tsp of ginger in a large bowl.
2. Add water, molasses, and vanilla and whisk until just combined.
3. Preheat a nonstick skillet or griddle over medium heat and lightly grease with
   butter or oil.
4. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until
   bubbles form on the surface and edges start to set, about 2-3 minutes. Flip and
   cook for an additional 1-2 minutes, until edges are browned and pancakes
   are cooked through.
5. Meanwhile, combine heavy cream, confectioners sugar, and remaining
   ginger in a medium bowl. Beat using an electric hand mixer until sti
   peaks form.
6. Stack pancakes onto serving plates and dollop generously with whipped
   cream. Garnish with gingerbread cookies and a drizzle of maple syrup.
   Serve and enjoy!