Gingerbread Pancakes with Lemon Syrup Recipe

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Gingerbread Pancakes with Lemon Syrup Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/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 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).
Originally published as Gingerbread Pancakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p102

Nutritional Facts

2 filled pita half: 417 calories, 16g fat (6g saturated fat), 63mg cholesterol, 357mg sodium, 62g carbohydrate (33g sugars, 1g fiber), 7g protein.

  • 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
  1. 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. 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.
  3. 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).
Originally published as Gingerbread Pancakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p102

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MY REVIEW
bereitbach User ID: 4958434 135603
Reviewed Dec. 17, 2012

"I made these pancakes for dinner tonight and they were delicious! I used half all-purpose flour and half whole wheat. I added a couple shakes of ground cloves, a dash of nutmeg and about a tsp of vanilla as well. I did not make the syrup. The only thing I will do differently next time is to double the recipe!"

MY REVIEW
bereitbach User ID: 4958434 148295
Reviewed Dec. 17, 2012

"I made these pancakes for dinner tonight and they were delicious! I used half all-purpose flour and half whole wheat. I added a couple shakes of ground cloves, a dash of nutmeg and about a tsp of vanilla as well. I did not make the syrup. The only thing I will do differently next time is to double the recipe!"

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