Gingerbread Pancakes with Lemon Curd
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INGREDIENTS 2-1/2 cups flour
5 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon ginger
2 eggs
2 cups milk
1/4 cup molasses
1 cup raisinsLEMON CURD
3 eggs
1/2 cup sugar
2/3 cup lemon juice
6 tablespoons melted butter
Zest of lemon, optionalIn a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and ginger.
In a separate bowl, beat eggs slightly, then stir in milk and molasses. Pour egg mixture into dry ingredients. Stir only until moistened. Stir in raisins.
Pour pancakes onto hot griddle. Flip when bubbles show through. Serve with syrup and lemon curd.
Makes 5 to 6 servings
FOR LEMON CURD - Combine eggs, sugar and lemon juice. Add melted butter and mix well. Microwave on low, stirring with whisk every 2 minutes, until thick. Stir in lemon zest. Serve warm on top of pancakes.