Gingerbread Pancakes

A refreshing spiciness in the morning that is heightened with a warm lemon sauce. Yummy flavours.

• 1 cup milk
• 6 large eggs
• 2 tsp. molasses
• 1  1/2 cups flour
• pinch of salt
• 2 tbsp. sugar
• 2 tsp. ground ginger
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ground cloves
• 6 tbsp. butter

In a large bowl, beat the milk and eggs together.  Add molasses and 2 tbsp. of water and stir.

Mix the dry ingredients together, cut in the butter until it resembles course crumbs, adding additional water until the batter is smooth. Heat and oil griddle. Ladle the batter onto the griddle and when bubbles start to form, flip them over.

Sauce

• 1 cup sugar
• 2 tbsp. cornstarch
• 1/2 cup water
• 1/4 cup  butter
• 2 tbsp. grated lemon rind
• 1/4 cup lemon juice

Combine sugar and cornstarch in a saucepan.  Gradually stir in the water, bringing to a boil.  Cook, stirring constantly for 5 minutes until thickened.  Remove from heat, add the butter, rind and juice.  Mix well until the butter has melted. Keep warm.