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The Beechmont Inn
Spice Pancakes with Lemon Sauce
For lighter pancakes, separate eggs and beat whites in a deep bowl on high speed until they hold moist peaks. Beat egg yolks in a large bowl with buttermilk, butter, sugar, and molasses. Add flour and spices. Beat until well mixed. Add whipped egg whites to the mixture by folding them gently into the batter until combined.
Cook on a buttered griddle over medium heat by pouring out enough batter to form pancakes about 4 to 5 inches in diameter. Cook until the tops are full of bubbles, then flip and cook for another 1 to 2 minutes until golden brown. Serve with lemon sauce.
Lemon Sauce: In a small pan, mix sugar with cornstarch. Add water and bring to a boil over high heat. Remove from heat and add butter, lemon peel, and lemon juice. Stir until the butter melts. Serve. May be stored in a container in the refrigerator for about a week or so and re-heated.
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