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Pumpkin Ginger Pancakes With Ginger Butter

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“From Sunset Magazine , these are nice for a change of pace on Saturday mornings. 45 minutes combined prep and cook time.”
READY IN:
45mins
YIELD:
8 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, brown sugar, soda, cinnamon, powdered ginger, nutmeg and salt in a large mixing bowl.
  2. In a separate bowl, combine egg, milk pumpkin, yogurt and butter until well blended.
  3. Add wet to dry, stirring just until evenly moistened.
  4. Cook on nonstick griddle over medium heat until edges look dry – about 2 to 3 minutes per side.
  5. Serve with ginger butter and real maple syrup.
  6. To make the ginger butter, simply cream the chopped candied ginger into the butter, then chill before serving.

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