Gingerbread Pancakes with Lemon Curd Cream Cheese Sauce

This is Momma Cupcake's Recipe Request Line. One of my brand new fiesty friends from the MomDot forums had a request:






I have a very good friend.  Her mom used to make a gingerbread pancake with lemon curd and cream cheese topping.  She has lost the recipe and can't find anything similar online.  She has found gingerbread pancakes with lemon topping...but not really lemon curd and cream cheese.

Would anyone want to experiment and create something?  It sounds SO good!!  and I know it would make her so happy!

Please?

How could I not help? So I made them last night and took pictures. The pictures turned out like crap but the product itself was delish. I actually want to thank Mommy23Monkeys for posting this because I really reaped the benefits. I probably would have never tried it if she hadn't asked for help. Finding a recipe for this stuff was like torture. Sure I would find a recipe but there were so many complaints that I figured I would just make it up and see if it works. Well it did. ZOMG good stuff people! Now I get that she wanted lemon curd and cream cheese separate but I had a sneaking suspicion if I put the lemon curd in the cream cheese I wouldn't have to add any more sugar to the recipe. I hope her friend enjoys this as much as I did.

Gingerbread Pancakes & Lemon Curd Cream Cheese Sauce by Momma Cupcake

• 6 eggs
• 1 cup strong brewed coffee
• 1/2 cup molasses
• 8 tbs of canola oil
• 2 cups milk
• 2 tbs vinegar
• 1/2 cup brown sugar
• 5 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cloves
• 1 tsp ground cinnamon 
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 1 tsp allspice
• 1 tbs of lemon zest

1. Once the coffee is brewed stir in molasses and brown sugar until disolved. 
2. Pour coffee mixture into a large mixing bowl and allow to cool. 
3. In measuring cup add milk and vinegar (this creates buttermilk..if you have it on hand use it otherwise just make it). 
4. Make sure to stir milk so vinegar is throughout it. 
5. Wait 10 minutes for the milk to sour and get clumpy. This is a good thing. 
6. The coffee should be cooled enough by now, add buttermilk, oil, and eggs. 
7. Beat until ingredients are incorporated. 
8. Add dry ingredients. Don't worry if the batter starts to fizz...it is a good thing...the buttermilk and the baking powder/soda are reacting...it makes for a fluffy pancake. 
9. Stir until ingredients are just incorporated. You should have a very aromatic batter. 
10. Fry on top a hot griddle. Serve.

• 3 large eggs
• 3/4 cup granulated sugar
• 1 cup just squeezed lemon juice
• 4 tbs of butter, chilled and cubed
• 4 8oz pkgs of cream cheese, room temp and cubed

1. In double boiler or bowl on top of a saucepan whip eggs and sugar constantly until it turns a light lemony color. 
2. Make sure egg mixture is hot to touch before adding the lemon juice. 
3. Remove from heat and a whip in butter in stand mixer. 
4. Mix till incorporated. 
5. While stirring add cream cheese in little bunches until they are all in. 
6. At first it will look like little curds but keep whipping on your highest setting. 5  minutes later its should come together.
7. The sauce will still be warm and in perfect condition to pour over your pancakes!