Gingerbread Pancakes With Lemon Sauce
1 1/3 C. flour
1 t. baking powder
1/4 t. each baking soda and salt
1/2 t. ground ginger
1 t. ground cinnamon
1 1/4 C. milk
1/4 C. molasses
3 T. vegetable oil
Stir together flour, baking powder, soda, salt, ginger and cinnamon. Beat egg with milk in a large bowl. Beat in molasses, then oil. Add flour mixture and stir just until combined. (Batter can be a little lumpy.)
Grease seasoned pancake griddle, if necessary, and place over medium heat until a few drops of water dance on the hot griddle. Pour a scant 1/4 cup batter onto hot griddle for each pancake.
Cook pancakes on first side until they are puffed, full of bubbles, and look dry at edges. Then turn and cook until second side is browned. Serve with hot Lemon Sauce.
Makes about 18 (3 1/2-inch) pancakes.