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Pumpkin Ginger Pancakes with Ginger Butter

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Serves | Prep Time | Cook Time


1 cup flour
2 tablespoons brown sugar, firmly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plan yogurt
2 tablespoons butter, melted
candied ginger butter

In a large bowl, stir together flour, bron sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In another bowl, mix egg, milk, pumpkin, yogurt and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.

Place a nonstick griddle or a 12 inch nonstick frying pan over medium heat when hot, coat lightlyy with butter and adjust heat to maintain temperature. Spoon batter in 1/3 cup portions onto griddle and gently spread into 4" rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes. Turn with a wide spatula and brown the other side for 2-3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200 degree oven. Serve warm with condied ginger butter and maple syrup.


In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup of soft butter. Chill until firm before serving. Makes about 1/4 cup.

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