Gingerbread Pancakes

This recipe is from some friends of ours, who have a bed and breakfast so you know they are tasty even before you try them.

tsp= teaspoon
Tbsp=Tablespoon
C= cup

Gingerbread Pancakes

1 1/2 C flour (some times you need more)
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp baking soda
1/4 tsp salt
1 egg
1 1/4 C milk or buttermilk
1/4 C molasses
3 Tbsp canola oil

In a medium bowl STIR together flour, baking powder, cinnamon, ginger, cloves, baking soda and salt. In a large mixing bowl beat the egg and milk till combined. then beat in the molasses and oil. Add in the flour mixture and STIR IT-JUST UNTIL it is blended but still slightly lumpy!!! (DO NOT USE A MIXER.) Pour @ 1/4 C of batter for each pancake onto a HOT lightly greased griddle or electric skillet. Cook over medium heat till they have browned, flip when pancakes are bubbly. Serve with lemon sauce---

LEMON SAUCE

In a small saucepan-stir together:

1/2 C sugar
4 tsp cornstarch
a dash of nutmeg (I don't put much in at all-I just like the peppery look of the spice in the lemon sauce, if you put too much it changes the color of the sauce from the beautiful yellow to a brown color-so restrain yourself and only use a dash)

Stir in:

1 C water

Cook and stir until thickened and bubbly. Continue cooking and stirring for 2 more minutes, once it has come to a boil. Remove from the heat.

Add in:

2Tbsp butter
1/2 tsp fresh lemon zest (if you don't have a lemon zester-you can use a fine grater)
2 Tbsp fresh lemon juice with the pulp-no seeds please

Stir until the butter melts and is well blended. Serve warm over the pancakes. The sauce freezes well. I usually double the sauce. This looks so pretty served with fresh blueberries on top.

Try them and PLEASE post a comment about them. I would love to know if people are trying recipes or tips I am putting on here.