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Ginger Pancakes

By: Jenece Howard

"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."

Rate/Review | Read Reviews (9)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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 or margarine
1 cup sugar
1/4 cup water
1 egg yolk, beaten
3 tablespoons lemon juice

Directions

In a bowl, combine biscuit mix, ginger, cinnamon and cloves. In a small bowl, whisk egg, milk and molasses until blended; stir into dry ingredients just until moistened. 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.
For syrup, melt the 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.