Gingerbread Pancakes With Lemon Sauce

I found this recipe for the Gingerbread Pancakes over at Marie's Blog, A Year From Oak Cottage. These pancakes are amazing! Light and fluffy with the wonderful ginger and molasses flavor and the lemon sauce just dripping off the stack makes you beg for more when you taste it! I didn't use Marie's Lemon Sauce recipe, because I really like my lemon sauce recipe that I used on the Haddon Hall Gingerbread, so I'm giving you that recipe instead. My kids just loved these pancakes so did my sweet husband! If you need to keep pancakes warm for a while I have a great method. I wrap them up in aluminum foil and put them on a plate in the oven on warm. If I have more than one persons (I know how many pancakes each person in my family likes) I write their name on the foil with a sharpie.


Gingerbread Pancakes With Lemon Sauce

1 1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground ginger
1 tsp ground cinnamon
1 large egg
1 1/4 cup milk
1/4 cup mild molasses
3 TBS melted butter, or all vegetable oil

In a bowl whisk the dry ingredients. Make a well in the center and add the rest of the ingredients and whisk until just mixed. Scoop onto a hot greased griddle and cook until bubbly. Flip and cook until golden. Serve with lemon sauce and if you're like my kids you'll want some whipped cream!

Lemon Sauce

1 cup sugar
1/2 cup butter
1/4 cup water
1 egg, well beaten
1 teaspoon grated lemon peel
3 tablespoons lemon juice

Combine all the ingredients in a medium saucepan. Heat to boiling over medium heat, stirring constantly. Serve warm.