Description
Perfect for fall, these fluffy gingerbread pancakes are flavored with cinnamon and ginger and served with a lemon sauce.
Ingredients
For the pancakes
- 1 1/3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 1/4 cups milk
- 1/4 cup molasses
- 1 large egg
- 3 tablespoons canola oil
For the lemon sauce
- 1/2 cup sugar
- 1 tablespoon cornstarch
- a pinch of ground nutmeg
- 1 cup hot water
- 1 tablespoon unsalted butter
- 1/2 tablespoon freshly grated lemon zest
- 2 tablespoons fresh lemon juice
Instructions
For the pancakes
- Mix dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.
- Mix wet ingredients. In a medium bowl, whisk together milk, molasses, and egg. Whisk in oil until combined. Add milk mixture to the flour mixture and stir just until combined (batter can be a little lumpy).
- Cook pancakes. Heat a heavy non-stick skillet over medium-high heat until hot (To test it, flick a little water into the pan. The water should skitter across the surface.) Lightly coat the skillet with non-stick cooking spray. Working in batches, for each pancake, pour a scant ¼ cup of the batter into the skillet and cook until bubbles form on the surface, the edges are a little dry and the underside is lightly browned, about 2 minutes. Flip the pancakes and cook until the bottoms are browned, 1 to 2 minutes more.
- Serve. Serve hot with Lemon Sauce.
For the lemon sauce
- Make sauce. In a medium saucepan mix sugar, cornstarch, and nutmeg together. Gradually whisk in water. Cook over medium heat, stirring occasionally, until mixture is thick and clear. Remove mixture from heat. Whisk in butter, lemon zest and lemon juice; stirring until butter melts. Serve warm.
