Ginger Pancakes With Lemon Cream Cheese Topping |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From a Pillsbury Brunch cookbook. Sooo yummy! The cream cheese in the topping can be low fat or fat free. Ingredients:
1 (3 ounce) package cream cheese, softened |
1 tablespoon powdered sugar |
1/2 teaspoon grated lemon peel |
1 1/2 teaspoons lemon juice |
1 egg |
1 1/3 cups all-purpose flour |
1 1/4 cups milk |
1/4 cup molasses |
3 tablespoons vegetable oil |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
Directions:
1. For the lemon cream cheese topping, beat cream cheese, powdered sugar, lemon peel, and lemon juice in small bowl on medium speed until well combined and fluffy.
2. For pancakes, heat griddle or skillet to medium high heat, and grease with cooking spray, veg oil, or shortening.
3. Beat egg with whisk in medium bowl until fluffy. Beat remaining ingredients until just smooth.
4. Pour batter by scant 1/4 cup-fulls onto heated skillet or griddle. Cook about 1 1/2 minutes until bubbles form. Turn and cook other side until golden brown.
5. Serve with topping.
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