A FAMILY FAVORITE

Gingerbread Pancakes:

1 1/2 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. baking soda
1/4 tsp. salt

1 egg
1/4 c. molasses
3 T. cooking oil

In a medium bowl stir together the dry ingredients. In a large mixing bowl beat the egg and milk until combined, then mix in the molasses and cooking oil. Add the dry ingredients and stir until blended but slightly lumpy. Pour about 1/4 c. batter for each pancake onto a hot lightly greased griddle or heavy skillet. Cook over medium heat until browned, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Serve with Lemon sauce. Makes about 10 pancakes. (so be sure to double or triple this!)

Lemon Sauce:

1/2 c. sugar
4 tsp. cornstarch
dash ground nutmeg
1 c. water

2 T. butter
1/2 tsp. finely shredded lemon peel
2 T. lemon juice

In medium sauce pan (or microwave in a bowl) stir together sugar, cornstarch and ground nutmeg. Stir in water. Cook and stir until thickened and bubbly. Remove from heat. Add butter, lemon peel and juice. Stir and serve warm with pancakes. Makes 1 1/4 cups