"Scrumpdillyicous" Pancakes & Happy Thanksgiving!

In 2003, Jim and I stayed at the beautiful Olde Manse Bed & Breakfast in Clayburn Village, Abbotsford, BC.  The people sold it a while later and it is now a private residence.   The gardens though are still kept in pristine condition.  Every once in awhile we love to visit the Clayburn Village and we always stop in at the Clayburn Village Store and Tea Shop.  The food is very well prepared and presented, while the ambience of the store brings you back to the 1900s with its vintage look and feel.  

Anyway back to the B&B.  For breakfast, the lovely lady had prepared for us these amazing Gingerbread Pancakes with Lemon Sauce.  It was a family recipe that had been passed on to her and she loved making them.  We enjoyed them so much that I asked for the recipe and was glad she shared it with me.  These pancakes have become a tradition for our family at Christmastime and other special occasions during the year.  Seeing that the prompt for Kim Klassen's Studio OnLine course for this past week was "pancakes", I decided to share this recipe with you.

Gingerbread Pancakes with Lemon Sauce

The dry ingredients:  1 1/2 cups flour, 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp baking soda, 1/4 tsp salt

The wet ingredients:  1 egg, 1 1/4 cups milk, 1/4 cup molasses, 3 tbsp cooking oil

In a medium mixing bowl stir together the flour, baking powder, cinnamon, ginger, baking soda and salt.
In a large mixing bowl beat the egg and milk until combined.  Then beat in molasses and cooking oil.

Add the flour mixture to the milk mixture and stir just until blended but still slightly lumpy.

Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or heavy skillet.  Cook over medium heat until browned, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.

Serve with hot Lemon Sauce... Makes about 15 pancakes.

​Lemon Sauce

In a small saucepan stir together 1/2 cup sugar, 4 tsp cornstarch and a dash nutmeg.  Stir in 1 cup water.  Cook and stir until thickened and bubbly.  Then cook and stir for 2 minutes more.  Remove from heat.  Add 2 tbsp butter, 1/2 tsp finely shredded lemon peel and 2 tbsp lemon juice.  Stir just until butter melts.  Serve warm... makes 1 1/4 cups.

If you decide to make these, we hope you enjoy them as much as our family has over the years.
​

Happy Thanksgiving from our home to yours!