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Ginger Pancakes

 Ginger Pancakes
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.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups biscuit/baking mix
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 Eggland's Best 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

2 of 2

Ginger Pancakes (continued)

Directions (continued)

  • 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.