This is a different pancake to be sure as it is eggless and uses a mix (like Krusteaz).
- 4 cups of the whole wheat and honey pancake mix * see above
- 3 tsp. finely chopped preserved ginger
- 1 tsp. cinnamon
- 1/2 tsp. freshly grated nutmeg
- pinch of ground cloves
- 2 tsp. molasses
- 3 1/2 cups water
In a large bowl, whisk together the pancake mix, spices, molasses and water, blending well.
Heat griddle and spray with nonstick spray if necessary. Pour batter onto the hot griddle, forming medium sized pancakes. When bubbles form, flip and brown the other side.
Lemon Sauce
- 1 cup sugar
- 2 tbsp. cornstarch
- 2 cups water
- 1/4 cup butter
- 2 tbsp. grated lemon zest
- 1/4 cup fresh lemon juice
Combine the sugar and cornstarch in a medium saucepan. Gradually, whisk in the water and bring to a boil. Stir constantly for about 5 minutes until thickens. Remove from the heat and add the butter, zest and juice. Serve warm over the pancakes.
This makes about 18 pancakes.
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.