Ginger Pancakes - cooking recipe

Ingredients

2 1/2 cups unbleached all-purpose flour
1/2 cup dry buttermilk
1/3 cup crystallized ginger, minced
3 tablespoons sugar
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 large eggs
2 cups milk, at room temperature
1/4 cup butter, melted

Preparation

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\u00b0F, 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.