Ginger Pancakes

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. Heat griddle to about 350°F, or a frying pan over medium heat. Coat lightly with oil.
3. 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.
4. Turn and brown the other side.
5. Serve with butter, syrup, and diced crystallized ginger.
6. Yields sixteen 4-inch pancakes.