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
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 large 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 zest
Reviews
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!
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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