Prep 20 mins
Cook 5 mins
Sounded like a different breakfast. I had to post. Haven't tried it yet though. From Culinary Classics, SD Symphony Orchestra League Cookbook.
- 2 cups Bisquick
- 1 egg
- 1 1⁄3 cups milk
- 1⁄4 cup molasses
- 1 1⁄2 teaspoons ginger
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 cup margarine
- 1 cup sugar
- 1⁄4 cup water
- 1 egg, well beaten
- 3 tablespoons lemon juice
- Beat all pancake ingredients in a large bowl with a mixer until smooth.
- Pour a scant 1/4 cup batter onto hot griddle, grease as necessary.
- Bake until pancakes are dry around the edges. Turn and bake the other side.
- Remove cooked pancakes to a plate and serve with the lemon sauce on top.
- For the sauce, heat all sauce ingredients to boiling over medium heat, stirring constantly.
OMG! I've searched off and on for this recipe for 20 years, even calling Bisquick consumer line. I was even desperate enough to ask my ex-wife for the recipe, she being somewhat of a packrat with a huge recipe file, to no avail. A very similar recipe used to be on the back of Bisquick boxes. This was a special Sunday breakfast for my kids that I used to cook 35 years ago and I can clearly see that yellow piece of cardboard in the recipe box.<br/><br/>The difference between this recipe and the old Bisquick recipe is using the juice of one lemon instead of the 3 tablespoons of juice and more importantly, using the zest of that lemon in the sauce along with a little cornstarch to kick up the sauce and thicken it. This balanced the sweetness, sort of a lemony sweet and sour sauce on the ginger pancakes was unusual and outstanding.<br/><br/>Can wait to make this for my kids again. We often talk about it... Thank you!!!