Pumpkin Ginger Pancakes With Ginger Butter - cooking recipe

Ingredients

Pancakes
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 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat yogurt or 1/4 cup nonfat yogurt
2 tablespoons melted butter
Candied Ginger Butter
2 tablespoons finely chopped candied ginger
1/4 cup softened butter

Preparation

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.