Gingerbread Pancakes

Serve these festive Gingerbread Pancakes for a delicious breakfast and top with tangy Lemon Sauce.

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground ginger

1 1/4 cups milk

1 egg, beaten

1/4 cup molasses

3 Tbsp. oil

Sift together dry ingredients in a medium bowl and set aside. In a large bowl, beat milk and egg until blended, stir in molasses and oil. Add flour mixture, stirring just until moistened. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle. Cook over medium heat until bubbly on top, flip and cook until golden. Serve with Lemon Sauce.

Serves 4

Lemon Sauce:

1/2 cup sugar

1 Tbsp. cornstarch

1/8 tsp. nutmeg

1 cup water

2 Tbsp. butter

1/2 tsp. lemon zest

2 Tbsp. lemon juice

Sift together sugar, cornstarch and nutmeg in a small saucepan, add water. Cook over medium heat until thick and bubbly. Cook and stir 2 more minutes. Remove from heat, add remaining ingredients. Stir just until butter melts. Serve warm.

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