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Spiced Pancakes with fresh Lemon Sauce
Pancakes: Beat the egg yolks with an electric mixer. Add remaining ingredients, except egg whites and beat until smooth. Gently fold in whipped egg whites. Pour batter by 1/4 cupfuls onto greased hot griddle. Flip when they are puffed and full of bubbles. Cook until golden.
Sauce: Combine the sugar and corn starch in a saucepan. Gradually add water and bring to a boil. Cook over medium heat, stirring constantly, or 5 minutes, or until thickened. Remove from heat. Stir in butter, lemon rind and lemon juice. Mix well and serve warm.
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