Ginger Pancakes with Lemon Sauce

 

1

cup sugar

1/2

cup butter or margarine

1/4

cup water

1

egg, well beaten

1

tablespoon grated lemon peel

3

tablespoons lemon juice

2

cups Original Bisquick® mix

1 1/3

cups milk

1/4

cup light molasses

1 1/2

teaspoons ground ginger

1

teaspoon ground cinnamon

1/2

teaspoon ground cloves

1

egg

1

package (3 oz) cream cheese, cut into 8 cubes

• 1 In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly. Keep warm over low heat.
• 2 Heat griddle or skillet over medium-high heat or electric griddle to 350°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• 3 In medium bowl, beat Bisquick mix, milk, molasses, ginger, cinnamon, cloves and 1 egg with wire whisk or hand beater until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
• 4 Cook until bubbles break on surface. Turn; cook other sides 1 minute. Top each serving of pancakes with cube of cream cheese and sauce.