Three Bear Gingerbread Pancakes with Lemon Syrup

Goldilocks would definitely have loved these little cakes. Fun for kids and the big kid in all of us!







These little gingerbread cakes have been a favorite for many years. The lemon syrup is a perfect pairing with the gingerbread flavor. I found the little pancake molds at a dollar store a few years ago and they have been so much fun to make for the grandkids. Of course the pancakes taste just a good in their round, usual form but the little bear cakes just make you want to smile. So fun! The eyes are raisins, the mouth a dried cranberry and the nose a piece of dried mango rolled in a ball.


1 1/3 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp ginger
1 tsp. cinnamon

1 egg
1 1/4 cup milk
1/4 cup molasses
3 Tbs. salad oil

Stir together flour, baking powder, baking soda, salt, ginger and cinnamon.

Beat egg with milk in a large bowl. Beat in molasses, then oil. Add flour mixture and stir just until combined. (Batter can be a little lumpy)

Pour about 1/4 cup of batter on a hot griddle.





Lemon Syrup

1/2 cup sugar

1 Tbs. cornstarch

pinch of nutmeg

1 cup hot water

2 Tbs. butter

1/2 tsp. lemon zest (only the yellow, no white of rind)

2 tsp. fresh lemon juice

In a medium saucepan, mix 1/2 cup sugar, 1 Tbs. cornstarch, and a pinch of nutmeg. Gradually mix in 1 cup of hot water. Cook, stirring over medium heat until mixture is thick and clear. Add 2 Tbs. butter or margarine, 1/2 tsp. lemon zest, and 2 tsp. lemon juice. Stir until the butter melts.

Makes about 1 1/2 cup syrup

Wishing you smiles and warm hugs!

-Debbie-