This pancake recipe is a full bodied breakfast that will certainly start off the day in the right direction. Add you favorite natural maple syrup and you will have a morning to remember!

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1-1/4 cups milk

1/4 cup molasses

3 tablespoons cooking oil

Lemon Sauce

12 cup sugar

4 teaspoons cornstarch

dash ground nutmeg

1 cup water

2 Tablespoons butter or margarine

1/2 teaspoon finely shredded lemon peel

2 tablespoons lemon juice

1. In a medium mixing bowl stir together the flour, baking powder, cinnamon, ginger, baking soda, and salt.

2. In a large mixing bowl beat the egg and milk till combined. Then beat in molasses and cooking oil.

3. Add the flour mixture to the milk mixture and stir till blended but still slightly lumpy. 

4. Pour about 1/2 cup batter for each pancake onto to hot, lightly greased griddle or heavy skillet.

5. Cook over medium heat till browned, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Serve with Lemon Sauce.

To Make Lemon Sauce:

1. In a small saucepan stir together sugar, cornstarch, and nutmeg.

2. Stir in water. Cook and stir till thickened and bubbly. Then cook and stir for 2 minutes more. 

3. Remove from heat. butter or margarine, lemon peel, and lemon juice.

4. Stir just till butter or margarine melts. Serve warm.

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