Ginger Pancakes with Lemon Sauce

Lemon Sauce (See Below)
2 cups Bisquick mix
1 1/3 cups milk
1/4 cup light molasses
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 egg
1 package (3 ounces) cream cheese, cut into about 10 cubes

Prepare Lemon Sauce (below); keep warm over low heat. Heat griddle or skillet over medium-high heat or electric griddle to 350°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

Beat Bisquick, milk, molasses, spices and egg with wire whisk or hand beater until well blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.

Cook until bubbles break on surface. Turn; cook other sides 1 minute. Spread 1 tablespoon Lemon Sauce over 10 pancakes; top with another pancake. Top each with cube of cream cheese and remaining Lemon Sauce. Makes 10 servings

Lemon Sauce
1 cup sugar
1/2 cup butter
1/4 cup water
1 egg, well beaten
1 tablespoon grated lemon peel
3 tablespoons lemon juice

Heat all ingredients to boiling over medium heat, stirring constantly.