Ginger Pancakes with Lemon Sauce

By brandyc

Ingredients

• Lemon Sauce:
• 1 cup sugar
• 1/2 cup butter or margarine
• 1/4 cup water
• 1 egg, well beaten
• 1 tablespoon grated lemon peel
• 3 tablespoons lemon juice
• Pancakes:
• 2 cups Original Bisquick® mix
• 1 1/3 cups milk
• 1/4 cup light molasses
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 egg
• 1 package (3 oz) cream cheese, cut into 8 cubes

Details

Servings 8

Preparation

Step 1

In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly. Keep warm over low heat.

Heat griddle or skillet over medium-high heat or electric griddle to 350°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

In medium bowl, beat Bisquick mix, milk, molasses, ginger, cinnamon, cloves and 1 egg with wire whisk or hand beater until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.

Cook until bubbles break on surface. Turn; cook other sides 1 minute. Top each serving of pancakes with cube of cream cheese and sauce.