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PUMPKIN PANCAKES WITH GINGER BUTTER
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Top these pumpkin pancakes with the easy-to-make Ginger Butter (recipe appears below pancake recipe) - they are really something special!
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MAKES A DOZEN PANCAKES, OR MORE
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1 cup, white flour
1/4 teaspoon, salt
2 tablespoons, brown sugar
1 teaspoon, baking powder
1/2 teaspoon, baking soda
1/2 teaspoon, ground cinnamon
1/2 teaspoon, ground nutmeg (fresh-ground is best)
1/2 teaspoon, ground (powdered) ginger
1 egg, lightly beaten
1/2 cup, plain yogurt
3/4 cup, milk
3/4 cup, canned solid-pack pumpkin
2 tablespoons, melted butter
Ginger Butter (*recipe below)
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In a medium-size bowl, stir together the first 8 ingredients (the dry ingredients). In a separate large bowl, combine the remaining ingredients (the wet ingredients). Add the dry ingredients to the wet ingredients, and stir just to blend - do not overmix - a fewlumps are okay. Heat the pancake griddleuntil a drop of water flecked onto the surface skates about. [The drop of water should not evaporate instantly, OR simmer endlessly.] Grease the griddle, then spoon or ladle on about 1/4 cup of batter for each pancake. When the bubbles that will form on the surface of each pancake pop, turn the pancake over, and cook the flip side until browned. Serve with Ginger Butter and warm maple syrup.
*GINGER BUTTER
2 tablespoons, finely chopped candied ginger
1/4 cup, softened butter
Beat the ginger into the softened butter until thoroughly incorporated.
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