Gingerbread Pancakes With Lemon Sauce Recipe
Servings: 1
Ingredients
- 1 1/3 c. all-purpose flour
- 1 tsp baking pwdr
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp grnd ginger
- 1 tsp grnd cinnamon
- 1 lrg egg
- 1 1/4 c. lowfat milk
- 1/4 c. molasses
- 3 Tbsp. vegetable oil Lemon Sauce (see recipe)
Directions
- Stir together dry ingredients.
- In a separate bowl, beat egg with lowfat milk. Beat in molasses then oil.
- Add in flour mix and stir till combined. Batter will be lumpy. Lumps will cook out.
- Grease a griddle or possibly frying pan. Use approximately two Tbsp. of batter for each pancake. Turn when the pancake appears to be dry and bubbles appear on the top. Flip and cook the second side till lightly browned. Watch these closely - they burn easily.
- Serve with Lemon Sauce.
- This recipe yields 20 pancakes.
- Yield: 20 pancakes
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 615g | |
| Calories 1059 | |
| Calories from Fat 85 | 8% |
| Total Fat 9.66g | 12% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 224mg | 75% |
| Sodium 2393mg | 100% |
| Potassium 1959mg | 56% |
| Total Carbs 208.48g | 56% |
| Dietary Fiber 6.0g | 20% |
| Sugars 63.53g | 42% |
| Protein 33.88g | 54% |
