1/2 cup sugar
1 T. cornstarch
Pinch ground nutmeg
1 C. hot water
2 T. butter
1/2 t. grated lemon zest
2 T. lemon juice
To make Lemon Sauce: In a medium saucepan, mix sugar, cornstarch and nutmeg.
Gradually mix in water. Cook, stirring, over medium heat until mixture is thick
and clear. Add butter, lemon zest and lemon juice, stirring until butter melts.
Makes about 1 1/3 cups.
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
Makes about 18 (3 1/2-inch) pancakes.