The wafting aroma of both the gingerbread pancakes and the lemon sauce cooking will begin the day, holiday or not, on a festive aromatic note for everyone within the range of scent.

Gingerbread Pancakes with Lemon Sauce

Lemon Sauce:

1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup hot water
2 tablespoon butter
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice

 

Pancakes:

1 1/3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda

1/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 large egg
1 1/4 cups milk
1/4 cup molasses
3 tablespoons vegetable oil

1. For Lemon Sauce: In a medium saucepan, mix sugar and cornstarch. Gradually add hot water. Cook, stirring over medium heat until the mixture is thick and clear.
2. Add remaining ingredients, stirring until butter melts. Serve warm. Makes about 1 1/2 cups sauce.
3. For Pancakes: Stir together dry ingredients.
4. In a separate bowl, beat egg with milk. Beat in molasses then oil.
5. Add flour mixture and stir until combined. Batter will be lumpy. Lumps will cook out.
6. Grease a griddle or frying pan. Use approximately two tablespoons of batter for each pancake. Turn when the pancake appears to be dry and bubbles appear on the top. Flip and cook the second side until lightly browned. Watch these closely - they burn easily.

Makes 20 pancakes.