Gingerbread Pancakes with Lemon-Brown Sugar Syrup

Pancake recipe adapted from the Gourmet Cookbook

For syrup:
1/4 cup lemon juice
1/4 cup water
1/2 cup brown sugar

For pancakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ginger
2 tablespoons molasses
1/4 cup dark brown sugar
1 large egg
1 cup sour cream (or 1 cup yogurt to make it healthier)
3 tablespoons whole milk (or evaporated skim milk, to make it healthier)
2 tablespoons melted butter
Additional butter or non-stick cooking spray for pancake griddle

For whipping cream:
1 cup whipping cream
2 tablespoons sugar, or to taste

In medium sauce pot, heat lemon juice, water and sugar over medium-high heat until sugar melts and is incorporated into liquids. Turn to medium and let simmer, stirring occasionally, about 20 minutes. Remove from heat.

Beat whipping cream until stiff peaks form. Add sugar to taste and mix in. Cover and refrigerate until serving.

Preheat oven to 225. Place cooking dish in oven.

Whisk together dry ingredients in large bowl. Using a beater, mix together egg, milk, sour cream and melted butter. Adding 1/3 mixture at a time, add to flour mixture and stir until just combined.

Heat griddle over medium heat. Brush with butter. Drop 1/4 cup batter onto griddle surface and cook until bubbles appear, about 1-2 minutes flip, and cook additional 1-2 minutes. Cook about 4 pancakes at a time. (Be careful when flipping, they tend to stick to the griddle or fall apart if you are not gentle. )Transfer to cooking dish to keep warm and cover loosely with aluminum foil. Cook remaining pancakes.

Serve with whipped cream and lemon-brown sugar syrup.