Spice Pancakes with Fresh Lemon Sauce

These pancakes are spiced with ginger, cinnamon, nutmeg and cloves, and are topped with a smooth lemon sauce.


Makes about 18 pancakes; 4 to 6 servings

Recipe from


Nutritional 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


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
Lemon wedges (optional)
Lemon leaves (optional)


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.

Cathi Fowler,

Honor Mansion, Healdsburg, CA,


February 2000
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