Gingerbread Pancakes with Lemon Sauce
Makes about 18 – 3 1/2” pancakes. "My all time favorite pancakes!"
Ingredients
Pancakes:
- 1 1/3 C. All-Purpose Flour
- 1 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/4 tsp. Salt
- 1/2 tsp. Ground Ginger
- 1 tsp. Ground Cinnamon
- 1 Egg
- 1 1/4 C. Milk
- 1/4 C. Molasses
- 3 Tbsp. Salad Oil
Lemon Sauce:
- 1/2 C. Sugar
- 1 Tbsp. Cornstarch
- Pinch of Ground Nutmeg
- 1 C. Hot Water
- 2 Tbsp. Butter or Margarine
- 1/2 tsp. Lemon Rind Grated – Or as much as your heart desires
- 2 Tbsp. Lemon
Instructions
Pancakes:
- Stir together flour, baking powder, soda, salt, ginger, and cinnamon.
- Beat eggs, with milk in a large bowl. Beat in molasses, then oil.
- Add flour mixture and stir just until combined. (Batter can be a little lumpy)
- Grease seasoned pancake griddle, if necessary, and place over medium heat until a few drops of water dance on the hot griddle.
- Using a scant 1/4 C. batter for each pancake, pour batter onto hot griddle.
- Cook pancake on first side until they are puffed, full of bubbles, and look dry at edges.
- Then turn and cook until second side is browned.
- Serve at once with hot Lemon Sauce.
Lemon Sauce:
- In a medium saucepan mix sugar, cornstarch, and ground nutmeg.
- Gradually mix in hot water.
- Cook, stirring, over medium heat until mixture is thick and clear.
- Add butter or margarine, grated lemon rind, and lemon Juice, stirring until butter melts.
- Serve hot. Makes about 1 1/3 C.
