These pancakes will make any morning extraordinary. They are like a light, sweet gingerbread. Made with molasses and sour cream, they are still light and airy. These pancakes are distinctive but mild enough that even your kids will love them. They make a memorable breakfast for guests.
Serve these pancakes with maple syrup, vanilla or cinnamon cream syrup, peach syrup, or any of the berry syrups. Blueberry syrup with gingerbread is a classic combination.
Sweet Lemon Syrup
Consider this a multipurpose 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.
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)
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.
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Ingredients: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), molasses (molasses and maltodextrin), buttermilk (dry cultured skim milk), baking powder, spices, baking soda, sour cream (sour cream powder (cream, cultures, and lactic acid), cultured nonfat milk solids, and citric acid) and salt. This mix contains wheat and dairy products and may contain traces of soy, eggs, tree nuts or peanuts. " If you are a lover of gingerbread and gingersnaps, these are your pancakes.