Recipe

Pumpkin-ginger Pancakes With Ginger Butter Recipe

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Ingredients

Directions

Step #1 In a large bowl, ginger, nutmeg, baking soda, brown sugar, cinnamon, baking powder, stir this together flour, & salt.
Step #2 In another bowl, yogurt, mix egg, milk, pumpkin, & butter until well mixed.
Step #3 Stir egg mixture into flour mixture just until evenly moistened.
Step #4 Place a nonstick griddle or a 12-inch nonstick frying pan over med-heat/flame (350°); when hot, coat lightly with butter & adjust heat to maintain temperature.
Step #5 Spoon batter in 1/3-c portions onto griddle & carefully spread into 4-inch rounds.
Step #6 Cook until pancakes are browned on the bottom & edges begin to look dry, 2 to 3 mins; turn with a wide spatula & brown other sides, 2 to 3 mins longer.
Step #7 As pancakes are cooked, transfer to baking sheets & keep warm in a 200° oven.
Step #8 Serve warm with candied-ginger butter & maple syrup.
Step #9 Candied-ginger butter: In a bowl, with a wooden spoon, stir 2 tbsps finely sliced candied ginger into 1/4 c (1/8 lb.
Step #10 ) soft butter (soften in a microwave oven on full power [100%] for 5 to 10 seconds).
Step #11 Chill until firm before serving.
Step #12 Makes about 1/4 c.
Step #13 Nutritional analysis is per pancake.
Enjoy the Pumpkin-Ginger Pancakes with Ginger Butter recipe

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