YieldsMakes about 18 pancakes; 4 to 6 servings
AuthorCathi Fowler
These pancakes are spiced with ginger, cinnamon, nutmeg and cloves, and are topped with a smooth lemon sauce.

How to Make It

Step 1
1

In a deep bowl with mixer on high speed, whip egg whites until they hold distinct moist peaks.

Step 2
2

In another large bowl (with unwashed beaters), beat egg yolks, buttermilk, 3 tablespoons butter, sugar, and molasses until blended. Add flour, ginger, baking soda, baking powder, cinnamon, nutmeg, salt, and cloves. Beat until smooth.

Step 3
3

Add whipped whites to batter; fold gently to blend.

Step 4
4

On a buttered nonstick griddle or 12-inch nonstick frying pan over medium-high heat, pour batter in 1/4-cup portions, spacing so pancakes don't touch. Cook until tops are full of bubbles, 2 to 3 minutes. Turn over and cook until bottoms are golden brown, 1 to 2 minutes. Repeat to cook remaining batter. As pancakes are cooked, stack on plates, or arrange slightly overlapping on baking sheets and keep warm in a 150° oven.

Step 5
5

Serve with warm lemon sauce. If desired, garnish with thin lemon slices and leaves.

Ingredients

 3 large eggs, separated
 1 3/4 cups buttermilk
  About 3 tablespoons butter or margarine, at room temperature
 1 tablespoon sugar
 2 teaspoons dark molasses
 1 1/2 cups all-purpose flour
 2 teaspoons ground ginger
 1 teaspoon baking soda
 1 teaspoon baking powder
 1 teaspoon ground cinnamon
 1/2 teaspoon ground nutmeg
 1/2 teaspoon salt
 1/4 teaspoon ground cloves
  Lemon wedges (optional)
  Lemon leaves (optional)

Directions

Step 1
1

In a deep bowl with mixer on high speed, whip egg whites until they hold distinct moist peaks.

Step 2
2

In another large bowl (with unwashed beaters), beat egg yolks, buttermilk, 3 tablespoons butter, sugar, and molasses until blended. Add flour, ginger, baking soda, baking powder, cinnamon, nutmeg, salt, and cloves. Beat until smooth.

Step 3
3

Add whipped whites to batter; fold gently to blend.

Step 4
4

On a buttered nonstick griddle or 12-inch nonstick frying pan over medium-high heat, pour batter in 1/4-cup portions, spacing so pancakes don't touch. Cook until tops are full of bubbles, 2 to 3 minutes. Turn over and cook until bottoms are golden brown, 1 to 2 minutes. Repeat to cook remaining batter. As pancakes are cooked, stack on plates, or arrange slightly overlapping on baking sheets and keep warm in a 150° oven.

Step 5
5

Serve with warm lemon sauce. If desired, garnish with thin lemon slices and leaves.

Spice Pancakes with Fresh Lemon Sauce