Pumpkin Ginger Pancakes with Ginger Butter
(Makes 8 pancakes)
I know it's not really pumpkin season, but I decided to try these anyway and they're fabulous. The candied ginger butter gives them a wonderful flavor!
1 cup flour
2 tablespoons 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 nutmeg
1/4 teaspoon salt
1/4 cup Egg Beaters or 2 egg whites
3/4 cup soy milk
3/4 cup canned pumpkin
1/4 cup plain soy yogurt
2 tablespoons melted soy margarine
Candied Ginger Butter:
2 tablespoons finely chopped candied ginger
1/4 cup softened soy margarine (I just used tub margarine, it's soft enough already)
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.
Adapted slightly from a recipe by justcallmejulie on Recipezaar
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