These are so satisfying and easy to make. If you make the Candied Ginger Butter ahead of time, it has more time for the flavors to blend (and one less step while you're making the pancakes). See my notes and tips below the recipe.
Pumpkin-Ginger Pancakes with Ginger Butter
from Sunset Magazine, 2008
makes 14 3-inch pancakes
1 c. all-purpose flour
2 T. firmly packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 large egg
3/4 c. milk
3/4 c. canned pumpkin
1/4 c. plain low-fat or nonfat yogurt or sour cream
2 T. butter, melted
Candied Ginger Butter (recipe follows), softened
Place a nonstick griddle or 12-inch nonstick frying pan over medium heat (350F); when hot, coat lightly will butter and adjust heat to maintain temperature.
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 (or sour cream) and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
Spoon batter (use a #24 scoop) onto griddle and gently spread into 3-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2-3 minutes; turn with a wide spatula and brown other side, 2-3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200 degree oven. Serve warm with candied ginger butter and maple syrup. (I put a small scoop of Ginger Butter on the pancakes as soon as they’re on the plate so the butter begins to melt.)
Candied Ginger Butter: In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied (crystallized) ginger into 1/4 cup softened butter. Chill until firm before serving. Makes about 1/4 cup. (Serve butter softened so it melts on the pancakes.)
Kathy’s notes: I like smaller pancakes. I used a #24 scoop (about 1/4 cup), and this makes 14 3-inch pancakes. I put the candied ginger in a spice grinder (hand-held coffee grinder) and chopped it up until it became mostly a paste. Put the ginger paste into a small bowl, add the butter and mix some more. At the end I had to mash it together with a fork to make sure it was well mixed. This is better made ahead to blend the flavors. Also, even though it says to served it chilled until firm, I prefer to serve it softened (take out ahead of time and serve at room temperature) so it melts easily on the pancakes. I use a very small (#70) portion scoop (like a melon-baller scoop) for the ginger butter.
I’m having fun--come on along!