Pumpkin and Ginger Pancakes
Recipe type: Morning Food from Cafe Beaujolais, by Margaret S. Fox and John Bear
  • Pumpkin Pancakes:
  • 1 cup white flour
  • ¼ teaspoon salt
  • 2 Tablespoons brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 1 egg, beaten
  • ½ cup plain yogurt
  • ¾ cup milk
  • ¾ cup canned pure pumpkin
  • 2 Tablespoons melted butter
  • Oil for cooking pancakes
  • Gingered Butter:
  • 2 Tablespoons finely chopped candied ginger
  • ¼ cup softened butter
  • Warmed maple syrup, for serving
  1. In a medium mixing bowl, sift together the flour, salt, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and ground ginger; set aside.
  2. In a separate bowl, combine remaining pancake ingredients through melted butter. Add the flour mixture and stir until just blended.
  3. Heat a little oil on a griddle until hot. Use about ¼ cup batter per pancake. When bubbles appear on the surface of the pancake, flip over and cook on the other side until golden and cooked through.
  4. Serve with the gingered butter: Mix together the chopped candied ginger and the ¼ cup softened butter. Pass warmed maple syrup to drizzle on top. Close your eyes and take a bite!
Recipe by The Culinary Cellar at https://theculinarycellar.com/morning-food-from-cafe-beaujolais/