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1 cup all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 1 Tbsp brown sugar 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp ground cardamom 2 Tbsp finely chopped crystallized ginger 1 Tbsp grated fresh ginger root 1 cup milk 2 tsp vegetable oil 1 egg, beaten Sift together flour, baking powder, salt, brown sugar, ground ginger, cinnamon, and cardamom in a medium mixing bowl; stir in crystallized ginger and fresh ginger root. Separately, combine milk, oil, and egg and mix well. Add milk mixture to flour mixture, stirring just until blended. Grease a griddle and pre-heat to 350 degrees F. For each pancake, pour 1/4 cup batter onto griddle. Cook pancakes until tops are covered with bubbles and edges look cooked. Turn pancakes and cook other side. Yields 8 pancakes. Best with Honey Cinnamon Maple Syrup. Adapted from Low-Fat, High Flavor Cookbook, p. 92. This recipe was added: 11 January 2009 |