Ginger Pancakes with Lemon Syrup

2 cups biscuit/baking mix
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 egg
1-1/2 cups milk
1/4 cup molasses

Lemon Syrup
1/2 cup butter or margarine
1 cup sugar
1/4 cup water
1 egg yolk, beaten
3 tablespoons lemon juice

In a bowl, combine biscuit mix, ginger, cinnamon and cloves. In a small bowl, whisk egg, milk and molasses until blended; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm.

For syrup, melt the butter in a small saucepan. Stir in the sugar, water, egg yolk and lemon juice. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Serve warm with pancakes. Makes 6 servings.