3 large eggs, separated
13/4 C. buttermilk
About 3 T. butter or margarine, at room temperature
1 T. sugar
2 tsp. dark molasses
1 1/2 C. all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
Fresh lemon sauce
Lemon wedges (optional)
Lemon leaves (optional)

In a deep bowl with mixer on high speed, whip egg whites until they hold distinct moist peaks. In another large bowl (with unwashed beaters), beat egg yolks, buttermilk, 3 T. butter, sugar, and molasses until blended. Add flour, ginger, baking soda, baking powder, cinnamon, nutmeg, salt, and cloves. Beat until smooth. Add whipped whites to batter; fold gently to blend. On a buttered nonstick griddle or 12-inch nonstick frying pan over medium-high heat, pour batter in 1/4-C. portions, spacing so pancakes don’t touch. Cook until tops are full of bubbles, 2 to 3 minutes. Turn over and cook until bottoms are golden brown, 1 to 2 minutes. Repeat to cook remaining batter. As pancakes are cooked, stack on plates, or arrange slightly overlapping on baking sheets and keep warm in a 150° oven. Serve with warm lemon sauce. If desired, garnish with thin lemon slices and leaves.

Yield: 6 servings
Serving Size: 3 pancakes with lemon sauce

Calories: 266
Fat: 11g
Fiber: .8g