Pumpkin Ginger Pancakes With Ginger Butter Recipes

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PUMPKIN GINGER PANCAKES WITH GINGER BUTTER



Pumpkin Ginger Pancakes With Ginger Butter image

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

Provided by Susie D

Categories     Breakfast

Time 45m

Yield 8 pancakes

Number Of Ingredients 15

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
2 tablespoons finely chopped candied ginger
1/4 cup softened butter

Steps:

  • 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.

GINGER PANCAKES



Ginger Pancakes image

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.

Provided by Bonnie G 2

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

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