Pumpkin Ginger Pancakes With Ginger Butter

From Sunset Magazine , these are nice for a change of pace on Saturday mornings. 45 minutes combined prep and cook time.

• Ready In: 45 mins
• Yields: 8 pancakes

Ingredients

• Pancakes

• 1  cup flour
• 2  tablespoons  packed brown sugar
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon salt
• 1  large egg
• 3⁄4 cup milk
• 3⁄4 cup canned pumpkin
• 1⁄4 cup plain low-fat yogurt or 1⁄4 cup nonfat yogurt
• 2  tablespoons  melted butter

• Candied Ginger Butter

• 2  tablespoons  finely chopped candied ginger
• 1⁄4 cup  softened butter

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.