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Gingerbread Pancakes

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

5 ServingsPrep/Total Time: 30 min.

Ingredients

1-1/3 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 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

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.
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

2 of 2

Gingerbread Pancakes (continued)

Directions (continued)

brown.
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).

Nutrition Facts: 1 serving (2 each) equals 417 calories, 16 g fat (6 g saturated fat), 63 mg cholesterol, 357 mg sodium, 62 g carbohydrate, 1 g fiber, 7 g protein.