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Gingerbread Pancakes with Lemon Syrup

 Gingerbread Pancakes with Lemon Syrup
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.

2 of 2

Gingerbread Pancakes with Lemon Syrup (continued)

Directions (continued)

  • 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
  • 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).
Nutritional 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.