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
Provided by Taste of Home
Time 22m
Yield 10 pancakes (1-1/3 cups syrup).
Number Of Ingredients 18
Steps:
- 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 :
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