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Spice Pancakes with Fresh Lemon Sauce

Yield Makes about 18 pancakes; 4 to 6 servings
These pancakes are spiced with ginger, cinnamon, nutmeg and cloves, and are topped with a smooth lemon sauce.


  • 3 large eggs, separated
  • 1 3/4 cups buttermilk
  • About 3 tablespoons butter or margarine, at room temperature
  • 1 tablespoon sugar
  • 2 teaspoons dark molasses
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Fresh lemon sauce
  • Lemon wedges (optional)
  • Lemon leaves (optional)

Nutrition Information

  • calories 266
  • caloriesfromfat 37 %
  • protein 8.8 g
  • fat 11 g
  • satfat 6 g
  • carbohydrate 32 g
  • fiber 0.8 g
  • sodium 672 mg
  • cholesterol 130 mg

How to Make It

  1. In a deep bowl with mixer on high speed, whip egg whites until they hold distinct moist peaks.

  2. In another large bowl (with unwashed beaters), beat egg yolks, buttermilk, 3 tablespoons butter, sugar, and molasses until blended. Add flour, ginger, baking soda, baking powder, cinnamon, nutmeg, salt, and cloves. Beat until smooth.

  3. Add whipped whites to batter; fold gently to blend.

  4. On a buttered nonstick griddle or 12-inch nonstick frying pan over medium-high heat, pour batter in 1/4-cup portions, spacing so pancakes don't touch. Cook until tops are full of bubbles, 2 to 3 minutes. Turn over and cook until bottoms are golden brown, 1 to 2 minutes. Repeat to cook remaining batter. As pancakes are cooked, stack on plates, or arrange slightly overlapping on baking sheets and keep warm in a 150° oven.

  5. Serve with warm lemon sauce. If desired, garnish with thin lemon slices and leaves.

Honor Mansion, Healdsburg, CA