1 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon grated fresh ginger
1 tablespoon chopped candied ginger
1 large egg
3/4 cup buttermilk (regular milk may be used)
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt
2 tablespoons butter, melted
1/4 cup soft butter
2 tablespoons finely chopped candied ginger
Maple syrup
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This recipe makes about 8 pancakes.
Prep and cook time is about 45 minutes.
In a large bowl, stir together four, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, buttermilk, pumpkin, yogurt, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
Place a nonstick griddle or a 12-inch non-stick frying pan over medium heat (350 degrees), when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3 cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2-3 minutes, turn with a wide spatula and brown other side, 2-3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200 degree oven. Serve with candied ginger butter and maple syrup.
Candied Ginger Butter. In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup soft butter (soften in microwave on full power for 5-10 seconds). Chill until firm before serving. Makes about 1/4 cup.
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