The Beechmont Inn

Hanover, Pennsylvania

Specialty Recipe

Spice Pancakes with Lemon Sauce

Ingredients

2 cups flour

1/2 cup oatmeal

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Pinch salt

2 large eggs, separated

2-1/2 cups buttermilk

2 Tablespoons melted butter

1 Tablespoon sugar

2 teaspoons dark molasses

Lemon Sauce

1 cup sugar

2 to 3 Tablespoons cornstarch

2 cups water

4 Tablespoons butter

2 to 3 Tablespoons grated lemon peel

1/4 cup lemon juice

For lighter pancakes, separate eggs and beat whites in a deep bowl on high speed until they hold moist peaks. Beat egg yolks in a large bowl with buttermilk, butter, sugar, and molasses. Add flour and spices. Beat until well mixed. Add whipped egg whites to the mixture by folding them gently into the batter until combined.

Cook on a buttered griddle over medium heat by pouring out enough batter to form pancakes about 4 to 5 inches in diameter. Cook until the tops are full of bubbles, then flip and cook for another 1 to 2 minutes until golden brown. Serve with lemon sauce.

Lemon Sauce: In a small pan, mix sugar with cornstarch. Add water and bring to a boil over high heat. Remove from heat and add butter, lemon peel, and lemon juice. Stir until the butter melts. Serve. May be stored in a container in the refrigerator for about a week or so and re-heated.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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