Homestead Collective Recipe Archive

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Triple Ginger Pancakes

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