Ginger Pancakes
Found this in the Baker's Catalog and it sounds great though I haven't tried it yet. Described as tender, moist, gingery pancakes. Sounds a little complicated to me but great for that special breakfast or just as something a little different. (Directions say you may substitute 2 cups liquid buttermilk for the buttermilk powder and liquid milk if desired) a variation listed for Ginger-Pumpkin Pancakes - add 1 cup pumpkin puree and reduce the amount of milk to 1 1/4 cups.
Ingredients
4 serv.Step-by-step instructions
- 1
Whisk together the dry ingredients to blend. In a separate bowl, whisk the eggs, milk, pumpkin (if using above variation)and butter until blended. Add the egg mixture to the flour mixture, stirring just until blended.
- 2
Heat griddle to about 350°F, or a frying pan over medium heat. Coat lightly with oil.
- 3
Drop pancake batter onto the griddle and cook until pancakes are browned on the bottom, about 2 minutes; they'll form bubbles on their top surface, and the edges will begin to look dry.
- 4
Turn and brown the other side.
- 5
Serve with butter, syrup, and diced crystallized ginger.
- 6
Yields sixteen 4-inch pancakes.
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