Ginger Pancakes with Lemon-Cream Cheese Topping

 

3

ounces reduced-fat cream cheese (Neufchâtel), softened

1

tablespoon powdered sugar

1/2

teaspoon grated lemon peel

1 1/2

teaspoons lemon juice

1/4

cup fat-free cholesterol-free egg product or 1 egg

1 1/3

cups all-purpose flour

1 1/4

cups fat-free (skim) milk

1/4

cup molasses

2

tablespoons vegetable oil

1

teaspoon baking powder

1

teaspoon ground cinnamon

1/2

teaspoon ground ginger

1/4

teaspoon baking soda

1/4

teaspoon salt

• 1 Make Lemon-Cream Cheese Topping. Beat egg product in medium bowl with hand beater until fluffy. Beat in remaining ingredients just until smooth.
• 2 Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375º or heat skillet over medium heat. (To test, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
• 3 For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed. Turn and cook other sides until dry around edges. Serve with topping.
• 4 METHOD FOR LEMON-CREAM CHEESE TOPPING: Beat all ingredients with electric mixer on medium speed until fluffy.