Ginger Pancakes Recipe

Ginger Pancakes Recipe photo by Taste of Home

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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.

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Ginger Pancakes Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

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, cubed
1 cup sugar
1/4 cup water
1 egg yolk, lightly beaten
3 tablespoons lemon juice

Directions

In a large bowl, combine the biscuit mix, ginger, cinnamon and cloves. In a small bowl, whisk the 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 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. Yield: 6 servings.

Nutritional Facts 1 serving (2 each) equals 527 calories, 25 g fat (13 g saturated fat), 120 mg cholesterol, 706 mg sodium, 72 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Ginger Pancakes in Taste of Home August/September 2003, p22

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Ginger Pancakes

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(1-1) of 1 reviews

Reviewed on Jul. 07, 2011 by shecooksalot

These pancakes were so delicious! I was worried about how my children would like the ginger taste, but they really enjoyed them. They were also very easy to make with ingredients that I tend to have on hand already. The lemon syrup complimented the pancakes nicely. Awesome recipe!