For a special Sunday morning breakfast or brunch.
Ginger Pancakes with Lemon Sauce
1/2 cup sugar
1 tablespoon cornstarch
1 cup water
2 tablespoons margarine or butter
1 tablespoon grated lemon peel
2 tablespoons lemon juice
1 cup Pancake and Waffle mix
1 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup milk
1/4 cup molasses
1 tablespoon oil
For lemon sauce, combine sugar, cornstarch, and salt in medium saucepan; mix well. Gradually stir in water. Bring to a boil; cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat. Stir in margarine, lemon peel and lemon juice; mix well. Keep warm.
For pancakes, heat skillet or griddle to 325°F. Combine pancake mix, ginger, cinnamon, nutmeg and cloves in large bowl; blend well. Add milk, molasses, oil and egg. Mix until large lumps disappear. Pour batter into hot skillet to form pancakes. Flip when edges look cooked and bubbles begin to break on surface. Serve warm with lemon sauce drizzled over pancakes. Serve with fresh fruit and sausage links if desired. 3 to 4 servings.
From Pillsbury Classic Cookbooks, 1986
Looking for more breakfast or brunch ideas? Try Oven Baked German Puff Pancakes, they’re easy and impressive!