Ginger Pancakes Recipe

3 1 2
Ginger Pancakes Recipe
Ginger Pancakes Recipe photo by Taste of Home
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Ginger Pancakes Recipe

Read Reviews
3 1 2
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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 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.
Originally published as Ginger Pancakes in Taste of Home August/September 2003, p22

Nutritional Facts

2 each: 527 calories, 25g fat (13g saturated fat), 120mg cholesterol, 706mg sodium, 72g carbohydrate (44g sugars, 1g fiber), 7g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Ginger Pancakes in Taste of Home August/September 2003, p22

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MY REVIEW
shecooksalot User ID: 5888460 64858
Reviewed Jul. 7, 2011

"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!"

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