Ginger Pancakes

11 ingredients
6 steps

Ingredients

  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 cup dry buttermilk
  • 1/3 cup crystallized ginger, minced
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 2 cups milk, at room temperature
  • 1/4 cup butter, melted

Directions

  1. 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. 2
    Heat griddle to about 350°F, or a frying pan over medium heat. Coat lightly with oil.
  3. 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. 4
    Turn and brown the other side.
  5. 5
    Serve with butter, syrup, and diced crystallized ginger.
  6. 6
    Yields sixteen 4-inch pancakes.

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