Ginger Pancakes

• 2 cups biscuit/baking mix
• 1-1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 egg
• 1-1/2 cups milk
• 1/4 cup molasses
• 1/2 cup butter, cubed
• 1 cup sugar
• 1/4 cup water
• 1 egg yolk, lightly beaten
• 3 tablespoons lemon juice

1. In a large bowl, combine the biscuit mix, ginger, cinnamon and cloves. In a small bowl, whisk the egg, milk and molasses until blended; stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm.
3. For syrup, melt butter in a small saucepan. Stir in the sugar, water, egg yolk and lemon juice. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Serve warm with pancakes.

biscuitbaking, ground ginger, ground cinnamon, ground cloves, egg, milk, molasses, butter, sugar, water, egg yolk, lemon juice

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