These Pumpkin Ginger Pancakes are THE breakfast hit of our house right now. I've been making them in double batches nearly every weekend for the past two months. I freeze the ones not eaten that day, and pop them in the toaster oven on weekday mornings. Personally I'm a huge fan of the ginger butter (that won't be a surprise to anyone who is already quite familiar with my ginger obsession). The boys can do without it and simply prefer honey or maple syrup. Best served with bacon, and a cup of hot coffee in a vintage boy scout camp mug (see above). Delish.
Thanks to Sunset Magazine for the recipe.
Pumpkin Ginger Pancakes
PREP AND COOK TIME: About 45 minutes
MAKES: About 8 pancakes; 2 to 3 servings
1 cup all-purpose flour
2 tablespoons firmly 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 ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt
2 tablespoons butter, melted
Candied-ginger butter (recipe follows)
Maple syrup
1. In a large bowl, stir together flour, brown 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.
2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch 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 other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup.
Candied-ginger butter. In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup (1/8 lb.) soft butter (soften in a microwave oven on full power [100%] for 5 to 10 seconds). Chill until firm before serving. Makes about 1/4 cup.
Per pancake: 211 cal., 51% (108 cal.) from fat; 3.9 g protein; 12 g fat (7.2 g sat.); 22 g carbo (1 g fiber); 346 mg sodium; 58 mg chol.
I missed this morning's run due to the Mister being on travel and the twins having a soccer game. I like these to be the rare exceptions to what I hope becomes a long tradition. Last year I was running at this time by myself, training for my first marathon. While I stuck to the schedule and completed my goal last January, I'm not nearly as motivated on my own now. This spring I was invited to join some other moms on a Saturday morning run, and I gladly accepted. Anything to make me accountable! I look forward to it now, and rarely find an excuse not to meet up for these weekly runs which end in a sweaty koffeeklatch at Starbucks.
