The sauce for these spicy pancakes is tart, clear, warm and lemony.

Ingredients - Pancakes:

1-1/3 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground ginger

1 teaspoon cinnamon

1 egg

1-1/4 cups milk

1/4 cup molasses

3 Tablespoons salad oil

Lemon Sauce:

1/2 cup sugar

1 Tablespoon cornstarch

a pinch of ground nutmeg

1 cup hot water

2 Tablespoons butter

1/2 Teaspoon grated lemon rind

2 Tablespoon lemon juice

Pancakes: Stir together flour, baking powder, soda, salt, ginger and cinnamon. Beat egg with milk in a large bowl. Beat in the molasses, then oil. Add flour mixture and stir just until combined. (Batter can be a little lumpy)

Grease seasoned pancakes griddle, if necessary and place over medium heat until a few drops of water dance on the hot griddle. Pour a scant 1/4 cup batter onto hot griddle. Cook pancakes on first side until they are puffed, full or bubbles and look dry at edges. Then turn and cook until second side is browned. Serve hot with Lemon Sauce.

Makes: Eighteen 3-1/2-inch pancakes

Lemon Sauce:In a medium saucepan mix sugar, cornstarch, and nutmeg. Gradually mix in water. Cook, stirring, over medium heat until mixture is thick and clear. Add butter, lemon rind and lemon juice, stirring until butter melts. Serve hot.

Makes: about 1-1/3 cups

• The Maples Inn Bed and Breakfast
• Maples Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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