Pumpkin Ginger Pancakes

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.