This is not your ordinary pancake mix!

They are our all-time favorite pancakes and you'll love them too.  They are made with sour cream and molasses and just the right combination of spices.  But they are not overwhelming, not strong tasting at all.  The gingerbread taste complements the maple or blueberry syrupa background flavor that does not compete.  These pancakes are distinctive but mild enough that even your kids will love them. 

We suggest serving these wonderful pancakes with blueberries or peach slices and a dab of whipped cream.  Of course, maple syrup works well but for an extra special treat, try Gourmet Blueberry Syrup. 

Gingerbread pairs wonderfully with a light lemon sauce.  So we set about to make a Sweet Lemon Syrup for these pancakes.  This syrup is dynamite with these pancakes. 

Sweet Lemon Syrup

Consider this a multi-purpose syrup. Its like lemon pie in a syrup. It is out-of-sight good on gingerbread pancakes especially with whipped cream but it works very well on desserts and ice cream as well.

Ingredients

1/3 cup lemon juice
1 tablespoons cornstarch
2/3 cup water
1 cup sugar
lemon zest from one lemon
4 tablespoons butter
1 drop yellow food coloring (optional)

Directions

Mix the lemon juice and cornstarch in a saucepan with a whisk. Add the water and sugar and heat until bubbly and thick, stirring often. Remove from the heat and stir in the zest, butter, and optional food coloring.