Pumpkin Ginger Pancakes With Ginger Butter

Recipe by Susie D
READY IN: 45mins
YIELD: 8 pancakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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