What a wonderfully bright way to start a Sunday!
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
- 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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