On most Mother’s Days growing up, my siblings and I botched our way through a breakfast-in-bed scenario for our mother. These were some of the first times I had to work a Coffee Maker and the results were not pretty…or tasty for that matter! If we successfully poured the orange juice, it didn’t matter because most of it splashed over the tray anyways. And the eggs were always slightly chilled by the time we climbed the stairs.
All those details never seemed to matter to my mom, who was patiently waiting in her bed and pretending to be asleep when we came bursting in. It was a special moment that we shared and she recognized and appreciated how we had, at the very least, tried.
My little ones are still too little to attempt breakfast without some help. I think I’ll have to lend a hand to make these delectable Ginger Pancakes, but I’d rather spend the time with my daughters, anyhow!
What you’ll need…
For the pancakes
2 cups Bisquick Biscuit Mix
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon ginger
1½ cups milk
Vegetable oil for brushing pan
For the warm lemon sauce
½ cup butter, melted
1 egg, well beaten
1 cup sugar
Zest of 1 lemon
¼ cup water
3 tablespoons lemon juice
For the filling
(2) 8-ounce packages cream cheese
1. In separate bowls, mix the dry ingredients and the wet ingredients. Slowly add the wet ingredients to the dry ingredients, mixing well until you have a smooth batter.
2. Heat a pancake griddle or non-stick pan, brush with vegetable oil, and add ½-cup batter, swirling to make thin. Cook on one side until bubbles are visible on the top, then flip and cook on the other side until golden.
3. Cut each cream cheese package into 6 pieces.
4. While the pancakes are cooking, make the lemon sauce in a medium saucepan. Starting with the butter, gradually add ingredients, one at a time, beating well over medium heat. Continue stirring constantly until mixture thickens.
5. When the pancakes are ready, roll around cream cheese while pancake is hot. Serve roll-up with warm lemon sauce.