Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!
Stir sugar, cornstarch and nutmeg together in large saucepan. Add water; cook on Medium heat until bubbly/slightly thickened. Once bubbling, continue to cook sauce 2 more minutes, stirring often. Remove pan from heat. Add butter, lemon juice and zest, stirring until butter is melted and incorporated into sauce. Cover pan; keep sauce warm until ready to serve pancakes.
Sift flour, baking powder, cinnamon, ginger, baking soda and salt into a large bowl. Set bowl aside.
In separate bowl, whisk egg and milk together, until combined. Add molasses and oil; stir to combine. Pour into bowl with flour mixture. Stir only until all ingredients are incorporated; do not overmix batter.
Heat/lightly grease griddle or large skillet. Pour batter (⅓ cup per pancake) onto hot griddle. Cook on medium heat until bubbles form on top, and bottom is lightly browned. Carefully turn pancakes with spatula to opposite side. Cook until pancakes are set, cooked through, and lightly browned on both sides. Remove pancakes from griddle; cover to keep warm. Repeat with remaining batter.
Place pancakes onto plates. Generously spoon warm lemon sauce over the top, to serve. Add whipped cream/lemon wedge, if desired, and serve.
NOTE: Pancakes can be frozen for later. Cook, let cool to room temp., then stack and wrap in plastic wrap, then aluminum foil. Lemon sauce may also be frozen (once cooled to room temp.) in airtight container. Let thaw and re-heat pancakes and sauce before serving.
Gingerbread Pancakes In Lemon Sauce https://www.thegratefulgirlcooks.com/gingerbread-pancakes-lemon-sauce/