Breakfast and Brunch Recipes
Gingerbread Pancakes with Lemon Sauce
A lemony sauce dresses up ginger-spiced griddlecakes for a weekend breakfast.
Yield: about 18 (3 1/2-inch) pancakes; about 1 1/3 cups Lemon Sauce
Ingredients
Pancakes
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon each baking soda and salt
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 egg
- 1 1/4 cups milk
- 1/4 cup molasses
- 3 tablespoons vegetable oil
Lemon Sauce
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- Pinch of ground nutmeg
- 1 cup hot water
- 2 tablespoons butter
- 1/2 teaspoon grated lemon zest
- 2 tablespoons lemon juice
Instructions
Pancakes
- Stir together flour, baking powder, soda, salt, ginger and cinnamon.
- Beat egg 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.
- Pour a scant 1/4 cup batter onto hot griddle for each pancake.
- Cook pancakes 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 with hot Lemon Sauce.
Lemon Sauce
- In a medium saucepan, mix sugar, cornstarch and nutmeg.
- Gradually mix in water. Cook, stirring, over medium heat until mixture is thick and clear.
- Add butter, lemon zest and lemon juice, stirring until butter melts.
- Serve hot.
Nutrition
Per serving: 118 calories; 4.7 g fat (1.6 g saturated fat; 36 percent calories from fat); 17.2 g carbohydrates; 18 mg cholesterol; 101 mg sodium; 2 g protein; 0.3 g fiber
Posted by FootsieBear at Recipe Goldmine April 28 2001.