Pancakes spiced with three flavors of ginger scream for a topping of applesauce, powdered sugar, or sliced strawberries and bananas.
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons finely chopped crystallized ginger
1 tablespoon peeled, grated gingerroot
1 cup skim milk
2 teaspoons vegetable oil
1 egg, lightly beaten
Vegetable cooking spray
1 teaspoon sifted powdered sugar
How to Make It
Combine first 6 ingredients in a medium bowl; stir in crystallized ginger and freshly grated gingerroot. Combine milk, oil, and egg in a bowl; stir well. Add milk mixture to flour mixture, stirring just until blended. (Mixture will be slightly lumpy.)
Coat a nonstick griddle with cooking spray, and preheat to 350°. For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other side. Sprinkle pancakes with powdered sugar. Serve immediately.
These were just ok; the trio of gingers looked interesting but as I was out of crystallized I had to use all fresh and ground. Grating the gingerroot was tedious and resulted in a somewhat "fibrous" batter, and the yield looked suspect so I doubled the recipe (but quadrupled the cinnamon) and ended up with 13 pancakes. They were tasty, served with bacon, butter and a mixture of unsweetened applesauce and maple syrup. Still, the ginger wasn't very pronounced and they could have been spicier overall. I've made gingerbread waffles and expected something akin to these; I may move on to a different recipe or at least use bottled ginger and more spices if I make these again.
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