Best 4 Ginger Pancakes With Lemon Sauce Recipes

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
• Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
• Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
• Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

GINGER PANCAKES WITH LEMON SAUCE

Steps:

• Beat all pancake ingredients in a large bowl with a mixer until smooth.
• Pour a scant 1/4 cup batter onto hot griddle, grease as necessary.
• Bake until pancakes are dry around the edges. Turn and bake the other side.
• Remove cooked pancakes to a plate and serve with the lemon sauce on top.
• For the sauce, heat all sauce ingredients to boiling over medium heat, stirring constantly.

GINGERBREAD PANCAKES WITH WARM LEMON SAUCE

Steps:

• Mix gingerbread mix, water and egg in large bowl until batter is smooth.
• Heat griddle or large skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
• Meanwhile, beat pudding mix and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min. or until heated through, stirring after 1 min. Serve pancakes with warm lemon sauce.

LEMON DRIZZLE PANCAKES

Steps:

• Whisk all of the pancake ingredients together in a large bowl until smooth.
• Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape into a 8-9cm round disc. Depending on the size of your pan you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min on the other.
• Heat oven to its lowest setting. Stack the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest.
• Softly beat the double cream with the icing sugar using a whisk, then fold in half of the lemon curd. Mix the remaining curd with enough lemon juice to make it a drizzling consistency.
• To serve, stack the pancakes with layers of the whipped cream in between them, drizzle with lemon curd, and scatter with lemon zest to serve.