I love gingerbread in any form but when you pair it with lemon sauce, it sends me over the moon! This combination of Gingerbread Pancakes topped with a tangy and tart Lemon Sauce is a dreamy way to start the day! I make these during the Christmas season multiple times and serve these along with sausage links, fresh fruit and applesauce.
Gingerbread Pancakes & Lemon Sauce
Gingerbread Pancake Ingredients:
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1 1/4 cups milk
1/4 cup molasses
3 Tab. coconut oil OR vegetable oil
Instructions for Pancakes:
1. Mix together first 6 ingredients in a medium bowl.In a large bowl, beat egg and milk until blended; stir in molasses and oil. Add flour mixture to milk mixture, stirring just until moistened.
2. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle. Cook over medium heat unitl bubbly on top; flip and continue to cook until golden. Serve with lemon sauce and garnish with lemon zest strips, if you'd like.
Lemon Sauce Ingredients:
1/2 cup sugar
1 Tab. cornstarch
1/4 tsp. nutmeg (I love using fresh grated if you have it and a zester)
1 cup water
1/2 tsp. lemon zest (I typically just use the zest from one lemon)
2 Tab. lemon juice
Stir together sugar, cornstarch and nutmeg in a small saucepan; add water and cook over medium heat until thick and bubbly. Cook and stir for an additional 2 minutes. Remove from heat and add lemon juice and zest. Serve warm. This is great over gingerbread also!
Serves four to six.