Ginger Pancakes
 
Yield: 6 servings • Preparation: 30 minutes • Cook: 2 to 4 minutes per batch • Bake: 7 to 10 minutes
Ingredients
  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup confectioners’ sugar
  • 2 tablespoons heavy whipping cream
  • 1⅓ cups plus 2 tablespoons whole milk
  • 2 large eggs
  • 1 tablespoon lemon juice
  • 2 cups pancake and baking mix*
  • 2½ teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 recipe Lemon Sauce (recipe follows)
  • Garnish: confectioners’ sugar and lemon curl
Instructions
  1. Line a 13-x-9-inch baking dish with parchment paper. Set aside.
  2. In a small bowl, combine cream cheese, confectioners’ sugar, and cream, stirring until smooth and creamy. Set aside.
  3. In a small bowl, combine milk, eggs, and lemon juice, whisking well. Set aside.
  4. In a medium bowl, combine pancake mix, ginger, and baking powder, whisking well. Add egg mixture, stirring until incorporated. (Some lumps will remain). If batter seems too thick, add more milk, 1 tablespoon at a time, until desired consistency is reached.
  5. Heat a nonstick griddle over medium-high heat.
  6. Pour batter in ¼-cup portions onto hot griddle. Cook pancakes until lightly browned, 1 to 2 minutes per side, adjusting heat as necessary.
  7. Preheat oven to 350°.
  8. Divide cream cheese mixture evenly among pancakes. Spread evenly. Roll each pancake into a cylinder. Place seam side down on prepared baking dish. Cover pancakes with damp paper towels. Cover baking dish tightly with aluminum foil.
  9. Bake until heated through, 7 to 10 minutes.
  10. Garnish with a dusting of confectioners’ sugar and a lemon curl, if desired.
  11. Serve immediately with warm Lemon Sauce.
Notes
*For testing purposes, we used Bisquick Pancake and Baking Mix.
Recipe by TeaTime Magazine at https://teatimemagazine.com/ginger-pancakes-recipe/