Instructions:

Gingerbread Pancakes with Lemon Sauce

A lemony sauce dresses up ginger-spiced griddlecakes for a weekend breakfast.

Pancakes
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon each baking soda and salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 egg
1 1/4 cups milk
1/4 cup molasses
3 tablespoons vegetable oil

Lemon Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
Pinch of ground nutmeg
1 cup hot water
2 tablespoons butter
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice

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 Sauce. Makes about t 18 (3 1/2-inch) pancakes.

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. Serve hot. Makes about 1 1/3 cups.

Per serving: 118 calories; 4.7 g fat (1.6 g saturated fat; 36 percent calories from fat); 17.2 g carbohydrates; 18 mg cholesterol; 101 mg sodium; 2 g protein; 0.3 g fiber