Time 30m Yield 8 Number Of Ingredients 5 Steps:
Mix gingerbread mix, water and egg in large bowl until batter is smooth. Heat griddle or large skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides. Meanwhile, beat pudding mix and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min. or until heated through, stirring after 1 min. Serve pancakes with warm lemon sauce.
Time 20m Yield 8 Number Of Ingredients 14 Steps:
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.
Time 25m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Beat all pancake ingredients in a large bowl with a mixer until smooth. Pour a scant 1/4 cup batter onto hot griddle, grease as necessary. Bake until pancakes are dry around the edges. Turn and bake the other side. Remove cooked pancakes to a plate and serve with the lemon sauce on top. For the sauce, heat all sauce ingredients to boiling over medium heat, stirring constantly.
Time 30m Yield 12 pancakes (about 1-1/2 cups sauce). Number Of Ingredients 15 Steps:
For lemon sauce, in a small saucepan, combine the first five ingredients. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly; cook and stir over low heat until mixture reaches at least 160° and is slightly thickened. Keep warm., In a large bowl, whisk the biscuit mix, egg, milk, molasses and spices just until smooth. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is set. Serve with cream cheese and lemon sauce.
Time 30m Yield 16 pancakes, 4 serving(s) Number Of Ingredients 14 Steps:
For the lemon cream cheese topping, beat cream cheese, powdered sugar, lemon peel, and lemon juice in small bowl on medium speed until well combined and fluffy. For pancakes, heat griddle or skillet to medium high heat, and grease with cooking spray, veg oil, or shortening. Beat egg with whisk in medium bowl until fluffy. Beat remaining ingredients until just smooth. Pour batter by scant 1/4 cup-fulls onto heated skillet or griddle. Cook about 1 1/2 minutes until bubbles form. Turn and cook other side until golden brown. Serve with topping.
Time 30m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the biscuit mix, ginger, cinnamon and cloves. In a small bowl, whisk the egg, milk and molasses until blended; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm., For syrup, melt butter in a small saucepan. Stir in the sugar, water, egg yolk and lemon juice. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Serve warm with pancakes.
More about “ginger pancakes with lemon sauce recipes”
Time 30m Yield 8 servings, 2 pancakes each Number Of Ingredients 5 Steps:
Mix gingerbread mix, water and egg in large bowl until batter is smooth. Heat griddle or large skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides. Meanwhile, beat pudding mix and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min. or until heated through, stirring after 1 min. Serve pancakes with warm lemon sauce.
