Pumpkin Ginger Pancakes With Ginger Butter Recipes

PUMPKIN GINGER PANCAKES WITH GINGER BUTTER

Steps:

• Combine flour, brown sugar, soda, cinnamon, powdered ginger, nutmeg and salt in a large mixing bowl.
• In a separate bowl, combine egg, milk pumpkin, yogurt and butter until well blended.
• Add wet to dry, stirring just until evenly moistened.
• Cook on nonstick griddle over medium heat until edges look dry – about 2 to 3 minutes per side.
• Serve with ginger butter and real maple syrup.
• To make the ginger butter, simply cream the chopped candied ginger into the butter, then chill before serving.

PUMPKIN PANCAKES

Steps:

• In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

GINGER PANCAKES

Steps:

• Whisk together the dry ingredients to blend. In a separate bowl, whisk the eggs, milk, pumpkin (if using above variation)and butter until blended. Add the egg mixture to the flour mixture, stirring just until blended.
• Heat griddle to about 350°F, or a frying pan over medium heat. Coat lightly with oil.
• Drop pancake batter onto the griddle and cook until pancakes are browned on the bottom, about 2 minutes; they'll form bubbles on their top surface, and the edges will begin to look dry.
• Turn and brown the other side.
• Serve with butter, syrup, and diced crystallized ginger.
• Yields sixteen 4-inch pancakes.

PUMPKIN PANCAKES

Steps:

• Whisk flour, sugar, baking powder, salt, and spices in a bowl.
• In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
• Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.

CANDIED GINGER PUMPKIN PANCAKES

Steps:

• In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
• Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
• For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.