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Spice Pancakes with Fresh Lemon Sauce

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Introduction

What a wonderfully bright way to start a Sunday!

Servings: 6

Photo courtesy of Yummly.com

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  • Photo courtesy of Yummly.com
  • Photo courtesy of Sunset.com

Ingredients:

PANCAKES

3 Large Eggs, separated
1 3/4 Cups Buttermilk
3 Tablespoons Butter, melted
3 Teaspoons Sugar
2 Teaspoons Dark Molasses
1 1/2 Cups All-purpose Flour
2 Teaspoons Ground Ginger
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cloves

FRESH LEMON SAUCE

1 Cup Sugar
2 Tablespoons Cornstarch
2 Cups Water
1/4 Cup Butter
2 Tablespoons Grated Lemon Rind
1/4 Cup Fresh Lemon Juice

Fresh Lemon Wedges
Lemon Leaves

Directions:

PANCAKES

  • Whip egg whites until they hold distinct moist peaks.
  • In another bowl (with unwashed beaters), beat egg yolks, buttermilk, butter, sugar, and molasses until blended.  
  • Add flour, ginger, baking soda, baking powder, cinnamon, nutmeg, salt and cloves.  
  • Beat until smooth.
  • Add whipped whites to batter; fold gently to blend.
  • Butter a nonstick griddle using s silicone wisk.
  • Heat over medium high heat, pour batter in 1/4-C portions, spacing so pancakes don't touch.  
  • Cook until tops are full of bubbles, 2-3 minutes.  
  • Turn over and cook until bottoms are golden brown, ~1-2 minutes more
  • Serve with warm lemon sauce and garnish with thin lemon slices and leaves.

 

FRESH LEMON SAUCE

  • In a 1-2 quart saucepan mix sugar and cornstarch.  Stir in water.  Bring to a boil over high heat, stirring ~4 minutes.
  • Remove from heat and add butter, lemon rind, and lemon juice.
  • Stir until butter melts
  • Serve warm.  

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Nutrition:

Per Serving: 389 Calories; 11g Fat (24.4% calories from fat); 3g Protein; 72g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 293mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 4 Other Carbohydrates.