Enjoy these Ginger Pancakes with lemon sauce, a sprinkling of confectioners’ sugar, and garnished with lemon curl.
Ginger Pancakes
Yield: 6 servings • Preparation: 30 minutes • Cook: 2 to 4 minutes per batch • Bake: 7 to 10 minutes
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ¼ cup confectioners’ sugar
- 2 tablespoons heavy whipping cream
- 1⅓ cups plus 2 tablespoons whole milk
- 2 large eggs
- 1 tablespoon lemon juice
- 2 cups pancake and baking mix*
- 2½ teaspoons ground ginger
- 1 teaspoon baking powder
- 1 recipe Lemon Sauce (recipe follows)
- Garnish: confectioners’ sugar and lemon curl
Instructions
- Line a 13-x-9-inch baking dish with parchment paper. Set aside.
- In a small bowl, combine cream cheese, confectioners’ sugar, and cream, stirring until smooth and creamy. Set aside.
- In a small bowl, combine milk, eggs, and lemon juice, whisking well. Set aside.
- In a medium bowl, combine pancake mix, ginger, and baking powder, whisking well. Add egg mixture, stirring until incorporated. (Some lumps will remain). If batter seems too thick, add more milk, 1 tablespoon at a time, until desired consistency is reached.
- Heat a nonstick griddle over medium-high heat.
- Pour batter in ¼-cup portions onto hot griddle. Cook pancakes until lightly browned, 1 to 2 minutes per side, adjusting heat as necessary.
- Preheat oven to 350°.
- Divide cream cheese mixture evenly among pancakes. Spread evenly. Roll each pancake into a cylinder. Place seam side down on prepared baking dish. Cover pancakes with damp paper towels. Cover baking dish tightly with aluminum foil.
- Bake until heated through, 7 to 10 minutes.
- Garnish with a dusting of confectioners’ sugar and a lemon curl, if desired.
- Serve immediately with warm Lemon Sauce.
Notes
*For testing purposes, we used Bisquick Pancake and Baking Mix.
Lemon Sauce
Yield: 1 cup • Preparation: 10 minutes • Cook: 2 to 3 minutes
Ingredients
- ½ cup butter
- 3 egg yolks
- ½ cup sugar
- ¼ cup water
- ¼ cup fresh lemon juice
Instructions
- In a small saucepan, melt butter over low heat. Remove from heat, and let cool slightly, approximately 5 minutes.
- Add egg yolks, sugar, water, and lemon juice. Cook over medium heat, whisking constantly until mixture thickens, 2 to 3 minutes.
- Remove from heat, and strain through a wire-mesh strainer. (Can be made a day ahead. Rewarm by heating on Low in a microwave, stirring frequently.)
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