Gingerbread Pancakes with Lemon Sauce

Breakfast-Brunch
Preparation time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Cook time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Servings: 6

Ingredients

  • All-purpose flour
  • Ground ginger
  • Ground cinnamon
  • Ground cloves
  • Salt
  • Baking soda
  • Sugar
  • Eggs, separated
  • Molasses
  • Non-fat buttermilk
  • Melted butter

  1. Serve with warm lemon sauce.
  2. In a large bowl, sift together the flour, ginger, cinnamon, cloves, salt, baking soda, baking powder and sugar.
  3. In a medium bowl, whisk together egg yolks, molasses, buttermilk and butter. Pour into dry ingredients; stir until just combined.
  4. In a medium bowl, beat egg whites until stiff but not dry. Fold egg whites into batter.
  5. Use 1/4 cup of batter for each pancake. Drop onto hot griddle until light brown on each side.

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