Romantic Recipes
Appetizers
Breakfast
Brunch
Lunch
Dinner
Dessert

Cheese
Eggs
Fruits
Meat
Nuts
Pasta
Rice
Seafood
Vegetables
Wild Game

Baked Goods
Beverages
Breads
Cakes
Condiments
Cookies & Candies
Hot & Spicy
Jellies & Jams
Main Dish
Salad & Dressings
Sauces & Gravies
Side Dishes
Slow Cooker
Soups & Stews
Stuffing

Cultural Foods
Holiday
Quick & Easy
Special Diets
Vegetarian
Not Listed

Filed under: Breakfast, Breakfast - Pancakes.

Description:
Flavorful, light and great dish for anytime of year. The warm lemon sauce is the perfect compliment to the apple pie spices in these delicious pancakes!

Ingredients:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Sift together into large bowl
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves

2 eggs
1/4 cup packed brown sugar
Beat the eggs with the sugar, add the buttermilk -
1 cup buttermilk and molasses
1 tablespoons molasses

Directions:
Pour the wet ingredients into the dry and mix lightly until all is moist. Then, stir in 4 tablespoons unsalted butter,
melted and cooled

Using a 1/4 cup measure, pour rounded pancakes onto hot, 350 degree griddle.
SERVING SUGGESTION
Spread each hot cake with a generous portion of cold sour cream and top with fresh apples, sautéed in butter and seasoned with apple pie spices. I add 1 tablespoon of cornstarch to the spices when tossing with apples then put this into a hot skillet with melted unsalted butter. Add 1/2 cup water and let simmer till apples are tender.
A fresh lemon sauce is wonderful with these pancakes, as well. Combine two cups of water, 1/4 cup fresh squeezed lemon juice, 2 tablespoons of fresh lemon zest, one cup of sugar and 2 tablespoons of cornstarch. Bring to a boil, stirring constantly, simmer five minutes and serve over hot pancakes.
ENJOY

Recipe Provided By:
By the Side of the Road
Harrisonburg, VA

Detailed Listing | Website

Harrisonburg Bed and Breakfast Inns