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Pumpkin-Ginger Pancakes with Ginger Butter

Source of Recipe


Sunset, January 2005






List of Ingredients



• 1 cup all-purpose flour
  
• 2 Tbsp firmly packed brown sugar
  
• 1 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp ground ginger
  
• 1/4 tsp ground nutmeg
  
• 1/4 tsp salt
  
• 1 large egg
  
• 3/4 cup milk
  
• 3/4 cup canned pumpkin
  
• 1/4 cup plain lowfat or nonfat yogurt
  
• 2 Tbsp butter, melted
  
• .
  
• Candied-Ginger Butter (recipe follows)
  
• Maple syrup
  






Instructions



1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In another bowl, mix egg, milk, pumpkin, yogurt and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
   
   
2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350° F). 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 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer.
   
   
3. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° F oven. Serve warm with Candied-Ginger Butter and maple syrup.
   
   Makes about 8 pancakes,
   2 to 3 servings.
   
   .........
   
   CANDIED-GINGER BUTTER
   
   In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup soft butter. Chill until firm before serving.
   
   Makes about 1/4 cup.