Sunday, March 20, 2011

Gingerbread pancakes with lemon sauce

Pancakes are one of our go-to choices for Sunday breakfast. In fact, I live with the greatest pancake flipper that ever lived (oh lucky me!). I usually do the mixing of the batter and he does the flipping. I chose this recipe for the challenge because it won a recent pancake recipe contest between Devin and I. These pancakes have great color, a wonderful smell, and they are delicious.

Pancake ingredients
1 1/3 C all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1 large egg
1 1/4 C milk
1/4 C molasses
3 Tbsp. vegetable oil

SOPP (Standard Operating Pancake Preparation)
1. stir together dry ingredients
2. in a separate large bowl, beat egg with milk. mix molasses and oil together then pour into egg mixture and mix well.
3. Add flour mixture to wet ingredients ans stir until combined. Batter will be a little lumpy.
4. This is where my job ends and Devin's begins. Grease and heat a griddle. Pour small amount of batter for each pancake onto the griddle. So I guess he magically knows when to flip and BAM a perfect pancake!

Lemon Sauce
This sauce is great with the pancakes. It makes enough for leftover pancakes too! I usually make this while Devin is cooking the pancakes.
1/2 C granulated sugar
1 Tbsp. corn starch
1 C hot water
2 Tbsp. butter
1/2 tsp grated lemon peel (I never have this so I omit it)
2 Tbsp. lemon juice

To make sauce, mix sugar and cornstarch in a medium saucepan. Gradually add hot water; cook stirring over medium heat until the mixture is thick and clear.
I have to admit that I have NEVER got this sauce to thicken. I commonly have this problem with white sauces as well. I don't know why either. I may be too impatient or maybe there isn't enough cornstarch in the recipe. If someone makes this and gets the sauce to thicken, please TELL ME.

Once sauce is thickened* add butter and lemon. Stir until butter melts. Serve sauce warm drizzled over pancakes.

The cute mini pancakes are my favorite! I foolishly grab them off the griddle and burn my fingers, but they are so tasty!


  1. Wow, this looks absolutely heavenly. I'll bet the lemon sauce would be really good on blueberry pancakes too!

  2. YUMMMMMMMMMMMMM! I, too, love the tiny pancakes... when Sara and I were little, we'd fight over them when our mom made pancakes.

  3. Ditto what br99ke & nikki said! I can't wait to try this recipe out myself. Now I just need to find myself a good pancake flipper... :)

  4. These do look wonderful. And, although, I haven’t made the lemon sauce I do have some suggestions for successful thickening. I would first make a slurry with some cold water and the corn starch. Somewhere around a 2 to 1 ratio for water to corn starch. I would then bring all the other ingredients to a boil. Add the slurry to the boiling mixture stirring constantly. Reduce heat to a simmer, continue stirring. Should see the mixture begin to thicken within a few minutes. Hope this helps.

  5. Yum! Love gingerbread and the mini pancakes!!