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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A sunny sauce nicely complements the gingery flavor in these pancakes. We often put a cube of cream cheese on top of the pancakes before pouring on the lemon sauce, notes field editor Jenece Howard of Elko, Nevada. Ingredients:
2 cups biscuit/baking mix |
1-1/2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1 egg |
1-1/2 cups milk |
1/4 cup molasses |
lemon syrup: |
1/2 cup butter, cubed |
1 cup sugar |
1/4 cup water |
1 egg yolk, lightly beaten |
3 tablespoons lemon juice |
Directions:
1. In a large bowl, combine the biscuit mix, ginger, cinnamon and cloves. In a small bowl, whisk the egg, milk and molasses until blended; stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm.
3. For syrup, melt butter in a small saucepan. Stir in the sugar, water, egg yolk and lemon juice. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Serve warm with pancakes. Yield: 6 servings.
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