Ingredients

1 1/2 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
3 tablespoons melted butter
1 1/4 cups buttermilk
1 egg
Lemon sauce (recipe below)

Combine flour, baking soda and ginger in a large mixing bowl. Add melted butter (slightly cooled), buttermilk and egg all at once, and stir until batter is moist but still lumpy. Heat griddle and pour or ladle 1/4 cup batter for each pancake. Turn when small bubbled appear on edges. Dust lightly with powdered sugar and serve with warm lemon sauce. Serves 8.
Each serving with lemon sauce contains 118 calories, 2g fat, 4g protein, 20g carb, 220mg sodium, 5mg cholesterol.

Lemon Sauce

1 cup sugar
2 tablespoons cornstarch
2 cups hot water
4 tablespoons fresh lemon juice
4 tablespoons butter
Pinch or two of nutmeg

Directions

Mix sugar and cornstarch in medium saucepan. Gradually add hot water. Cook over medium heat, stirring constantly until mixture is thick and clear. Add the lemon juice and butter, stirring until melted. Add the nutmeg. Cool slightly. Refrigerate and reheat as necessary for ginger pancakes. Stores well in refrigerator. Serves 8.

Each serving contains 156 calories, 6g fat, 1g protein, 27g carb, 60mg sodium, 15mg cholesterol.