Gingerbread Pancakes with Lemon Syrup

Name: Gingerbread Pancakes with Lemon Syrup
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 10 pancakes (1-1/3 cups syrup).
Cuisine: Comfort Food Breakfast Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes, German Breakfast Recipes, German Recipes, German Vegetarian Recipes
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

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

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 zest. Serve with pancakes.

Nutrition Facts

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

Originally published as Gingerbread Pancakes in Holiday & Celebrations Cookbook 2005

Reviews

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Average Rating:

bereitbach

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!
bereitbach

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!