Spice Pancakes are slightly reminiscent of a spice cake with cream cheese frosting.
The pancakes are delicately spiced with ginger, cinnamon and cloves, spread with soft cream cheese, stacked, and topped with a delicious homemade Lemon Sauce. Easy enough for family, and special enough for brunch guests.
Although I prefer to make most things from scratch, I sometimes make an exception for pancake mix (especially since finding out the hard way that my hearty, wholesome oatmeal pancakes make some young guests gag. "I don't eat anything that is an acquired taste.") This way, everyone's happy and it makes for a pretty easy pancake recipe.
2 1/2 cups pancake mix (like Bisquick)
1 large egg
1 2/3 cups milk
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup cream cheese, very soft or whipped
Vegetable oil, if necessary
Lemon Sauce, below
Beat the pancake mix, egg, milk and spices together in a medium bowl. Grease a hot griddle with vegetable oil as necessary. Using a scant 1/4 cup of pancake batter for each pancake, cook the pancakes until they are dry around the edges and the bubbles start to pop. Turn and cook the other side until golden brown.
Spread half the pancakes with cream cheese and top with the un-spread pancakes forming a "cream cheese sandwich."
Transfer to a serving platter and pour Lemon Sauce over the tops.
Makes 8 servings.
1/2 cup butter
1 cup sugar
1/4 cup water
1 egg, beaten
Zest of 1 whole lemon, grated
3 tablespoons fresh lemon juice
In a saucepan over medium heat, bring all the ingredients to a boil, stirring constantly.
I'm not exaggerating; if you get distracted and don't stir constantly,
you'll end up with scrambled egg in your lemon sauce and the mess
cannot be undone.
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