Thursday, October 16, 2008

Gingerbread Pancakes

By Vera - I had these at the Wiscombe's for Christmas Brunch and they were awesome!

Gingerbread Pancakes:
1 1/2 cup all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. salt
1 egg
1 1/4 cup milk
1/4 cup molasses
3 Tbsp. cooking oil
1 recipe lemon sauce (see below)

In a medium mixing bowl stir together flour, baking powder, cinnamon, ginger, baking soda ans salt. In a large mixing bowl beat the egg and milk until combined. Then beat in molasses and cooking oil. Add the flour to the milk mixture and stir just till blended but still slightly lumpy. Pour about 1/4 cup batter for each pancake onto a got, lightly greased griddle or heavy skillet. Cook over medium heat until browned, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Serve with Lemon Sauces. Makes about 10 pancakes.

Lemon Sauce:
1/2 cup sugar
4 tsp. cornstarch
dash ground nutmeg
1 cup water
t Tbsp. butter
1/2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice

In a small saucepan stir together sugar, corn starch and ground nutmeg. Stir in water. Cook and stir until thickened and bubbly. Then cook and stir for 2 minutes more. Remove from heat. Add butter, lemon peel and lemon juice. Stir just until butter melts. Served warm. Makes 1 1/4 cups.

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