In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, baking soda and salt.

In a large mixing bowl, beat together the egg and milk until combined.  Add the molasses and oil and beat until incorporated. 

Add the dry ingredients to the liquid mixture and stir just until blended.  That batter should be slightly lumpy and thin. 

Pour 1/4cup of the batter onto a heated griddle and cook until the edges are dry and the pancake surface is bubbly.  Turn and cook another minute or so until done.  Pancakes should be thin.  Dust with powdered sugar (optional) and serve immediately with the warm lemon sauce.  

Lemon Sauce:  In a small saucepan over medium heat, combine the sugar and cornstarch; stir in the water.  Cook and stir over medium heat until the mixture becomes thick and bubbly.  Cook and stir for an additional 2 minutes. 

Remove from heat and add the butter, lemon juice and zest.  Serve warm with gingerbread pancakes.

Makes 10 thin pancakes