Gingerbread Pancakes
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1-1/2 cups 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 cooking oil
Lemon Sauce
12 cup sugar
4 teaspoons cornstarch
dash ground nutmeg
1 cup water
2 Tablespoons butter or margarine
1/2 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
In a medium mixing bowl stir together the flour, baking powder, cinnamon, ginger, baking soda, and salt. In a large mixing bowl beat the egg and milk till combined. Then beat in molasses and cooking oil. Add the flour mixture to the milk mixture and stir till blended but still slightly lumpy. Pour about 1/2 cup batter for each pancake onto to hot, lightly greased griddle or heavy skillet. Cook over medium heat till browned, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Serve with Lemon Sauce.
Lemon Sauce: In a small saucepan stir together sugar, cornstarch, and nutmeg. Stir in water. Cook and stir till thickened and bubbly. Then cook and stir for 2 minutes more. Remove from heat. butter or margarine, lemon peel, and lemon juice. Stir just till butter or margarine melts. Serve warm.
Note:
Recipe contributed by "Mary Ann" who attributes this to Spring Side Inn, Bellevue, Iowa.
Reviews of Gingerbread Pancakes :
1-1 of 1 reviews
A foodie Feb 12, 2006Would make this again.
I love this recipe, but it is a little rich, and a better snack than breakfast I think.
e
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