Ginger Pancakes With Lemon Custard SauceFrom BARTEE MEADOW BED & BREAKFAST
Prep Time:30 minutes
Yield:6 - 8
These delicate, spicy crepe-style pancakes have a smooth cream cheese spread inside and a tangy lemon sauce that will awaken sleepy tastebuds at your breakfast table!
- 1/2 Cup Butter
- 1 Egg, beaten
- 1 Cup Sugar
- 1/4 Cup Water
- 2 Tbsp. Fresh lemon juice plus zest of one lemon
- 2 Cups Buttermilk baking mix
- 1 Egg
- 1 1/2 Cups Milk
- 1 Tsp. Cinnamon
- 1 Tsp. Ground cloves
- 1/2 Tsp. Ginger
- 1/2 Cup +/- Softened cream cheese
Combine first 5 ingredients in small saucepan and heat, whisking until thickened and color changes to pale yellow.
Stir in 1/2 of grated zest. Keep sauce warm until ready to serve.
Combine, baking mix, egg, milk and spices. Stir until smooth.
Bake thin cakes on buttered griddle. Spread baked cakes with softened cream cheese and roll up, crepe style.
Serve pancakes with Lemon Custard Sauce spooned over,
sprinkled with more zest.
Refrigerate and save any leftover sauce to spread on hot biscuits or as a topping for ice cream or pound cake.
(Or just to eat out of the refrigerator!!!)