Ginger Pancakes With Lemon Sauce

• 1 cup sugar
• 1/2 cup butter, cubed
• 1/4 cup water
• 3 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 1 large egg, lightly beaten
• 2 cups biscuit/baking mix
• 1 large egg
• 1-1/3 cups 2% milk
• 1/4 cup light molasses
• 1-1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 carton (4 ounces) spreadable cream cheese

1. For lemon sauce, in a small saucepan, combine the first five ingredients. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly; cook and stir over low heat until mixture reaches at least 160u0b0 and is slightly thickened. Keep warm.
2. In a large bowl, whisk the biscuit mix, egg, milk, molasses and spices just until smooth. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is set. Serve with cream cheese and lemon sauce.

sugar, butter, water, lemon juice, lemon zest, egg, biscuitbaking, egg, milk, light molasses, ground ginger, ground cinnamon, ground cloves, cream cheese

Taken from www.tasteofhome.com/recipes/ginger-pancakes-with-lemon-sauce/ (may not work)