Credit: Samantha Seneviratne

Recipe Summary test

35 mins
1 hr 15 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • In a large bowl, beat the cream cheese, lemon curd, and salt with an electric mixer on medium until smooth and creamy. Cover and refrigerate until ready to use.

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt. In a small bowl, whisk together the buttermilk, molasses, eggs, butter, and fresh ginger. Add the wet ingredients to the dry ingredients and stir just to combine. Do not overmix.

  • Melt a pat of butter in a 10-inch nonstick skillet over medium-heat. Pour about 1 cup of batter into the skillet to form each pancake. Using an offset spatula, quickly spread the batter out into an 8-inch circle. Cook until small bubbles appear on the surface of the pancake, about 3 minutes. Flip and cook until fluffy and cooked through, about 3 minutes more. Repeat process with remaining batter.

  • Set the finished pancakes on a cooling rack. Let the layers cool completely before assembling.

  • Set one pancake on a serving plate and spread about ⅓ cup filling on top. Top with another pancake and another ⅓ cup filling. Repeat this process leaving the top pancake bare. Sprinkle with confectioner's sugar to serve.