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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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My daughter's family enjoyed gingerbread pancakes at a restaurant and decided to serve them at home. The lemon syrup is a nice change from maple syrup. Noreen Larson, Wainwright, Alberta Ingredients:
1-1/3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 egg |
1-1/4 cups milk |
1/4 cup molasses |
3 tablespoons vegetable oil |
lemon syrup: |
1/2 cup sugar |
1 tablespoon cornstarch |
pinch ground nutmeg |
1 cup cold water |
2 tablespoons butter, melted |
2 tablespoons lemon juice |
1/2 teaspoon grated lemon peel |
Directions:
1. In a large bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt. In another bowl, whisk the egg, milk, molasses and oil. Add to the dry ingredients; beat just until blended.
2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until the second side is golden brown.
3. For syrup, combine the sugar, cornstarch and nutmeg in a saucepan. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, lemon juice and peel. Serve with pancakes. Yield: 10 pancakes (1-1/3 cups syrup).
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