Recipe by Bonnie G #2
Found this in the Baker's Catalog and it sounds great though I haven't tried it yet. Described as tender, moist, gingery pancakes. Sounds a little complicated to me but great for that special breakfast or just as something a little different. (Directions say you may substitute 2 cups liquid buttermilk for the buttermilk powder and liquid milk if desired) a variation listed for Ginger-Pumpkin Pancakes - add 1 cup pumpkin puree and reduce the amount of milk to 1 1/4 cups.
Top Review by Annacia
Spectacular pancakes! Made as directed they raise high, fluffy, golden and just plain delicious. I topped mine with a small amount of ginger marmalade. This made a marvelous sunny tasting breakfast on a frost covered northern morning. Thank you for sharing this Bonnie, it's a keeper for sure. :D
- 2 1⁄2 cups unbleached all-purpose flour
- 1⁄2 cup dry buttermilk
- 1⁄3 cup crystallized ginger, minced
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 2 large eggs
- 2 cups milk, at room temperature
- 1⁄4 cup butter, melted
Directions See How It's Made
- Whisk together the dry ingredients to blend. In a separate bowl, whisk the eggs, milk, pumpkin (if using above variation)and butter until blended. Add the egg mixture to the flour mixture, stirring just until blended.
- Heat griddle to about 350°F, or a frying pan over medium heat. Coat lightly with oil.
- Drop pancake batter onto the griddle and cook until pancakes are browned on the bottom, about 2 minutes; they'll form bubbles on their top surface, and the edges will begin to look dry.
- Turn and brown the other side.
- Serve with butter, syrup, and diced crystallized ginger.
- Yields sixteen 4-inch pancakes.