- 1 cup sugar
- 1/2 cup butter, cubed
- 1/4 cup water
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 1 egg, lightly beaten
- 2 cups biscuit/baking mix
- 1 egg
- 1-1/3 cups 2% milk
- 1/4 cup light molasses
- 1-1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 carton (4 ounces) spreadable cream cheese
- For lemon sauce, in a small saucepan, combine the first five ingredients. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly; cook and stir over low heat until mixture reaches at least 160° and is slightly thickened. Keep warm.
- In a large bowl, whisk the biscuit mix, egg, milk, molasses and spices just until smooth. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is set. Serve with cream cheese and lemon sauce. Yield: 12 pancakes (about 1-1/2 cups sauce).
Originally published as Ginger Pancakes with Lemon Sauce in Country Woman Christmas Annual 2006, p28
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