Crystallized Ginger Pancakes
Soon after we moved out here, I tried some candied ginger oatcakes for brunch at one of our favorite spots in Redmond. I never realized how much I like crystallized or candied ginger. I guess it shouldn't come as a surprise given my love for gingerbread. I bought a big bag of crystallized ginger last time we were at Penzey's. I used a good chunk of it making muffins, but I decided the rest would be best used as an addition to pancakes.
Crystallized Ginger Pancakes
serves 2-3
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 teaspoons ground ginger
- 1 tablespoon brown sugar
- 1 large egg, beaten
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 1 ripe banana, mashed
- 1/2 cup crystallized ginger, plus more for sprinkling
- non-stick cooking spray
- maple syrup
- Heat griddle to medium-high heat and spray with cooking spray.
- Combine the flours, baking powder, salt, cinnamon, and ginger in a small bowl.
- Combine the brown sugar, egg, buttermilk, vanilla extract, mashed banana and vegetable oil in a medium sized bowl.
- Slowly add the dry mixture to the wet mixture, mixing until barely combined.
- Use a ladle to scoop the batter onto the griddle and cook until bubbles start forming on the outside, then flip and cook the other side until golden brown.
- Serve with warm maple syrup.