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Witches' Wakeup: Pumpkin Pancakes with Ginger Butter & Maple Syrup

Source of Recipe

1988 Gourmet magazine


List of Ingredients

1 Cup White Flour
1/4 tsp salt
2 TB Brown Sugar
1 tsp Baking Powder
1 /2 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Powdered Ginger
1 Egg Beaten
1/2 Cup Plain Yogurt
3/4 Cup Milk
3/4 Cup Canned Pumpkin
2 TB melted butter


Recipe

In a medium bowl sift the flour, salt, brown sugar, baking powder, baking soda, cinnamon nutmeg, powdered ginger. This can be done the night before and sealed in a ziplock bag. Make sure your baking soda and powder are fresh.

In a small to medium bowl combine the wet ingredients up to the melted buttered not including. Mix well and then stir in the melted butter. Add to the flower mixture and stir until just blended.

Heat a griddle or fry pan until a drop of water sizzles. Grease the surface (not necessary if non stick coating) Use about a 1/4 cup of mixture for each pancake. When the bubbles start to appear on the surface flip the pancake . Cook until browned. Serve with

*Gingered Butter and warm Maple Syrup
*2 tb of crystallized ginger that has been finely chopped with 1/4 lb of softened butter. (Can be done in advance and frozen in a log shape in plastic
wrap.)

Makes 10-12 pancakes.

Can be frozen: Let the pancakes cool then stack them between folded waxed paper. Reheating instructions: Separate pancakes from between wax paper while still frozen. Microwave/ Wrap them in a white paper towel. Put on 30% power for 1 to 2 minutes (microwaves vary)-you want to thaw them. Then leave them in the microwave covered in paper towel and heat 1-3 minutes at 70% power until warmed through. Oven/ Preheat oven to 350 degrees. Put pancakes on cookie sheet and put in oven from 5 to 7 minutes. The more pancakes the longer the time.