I love gingerbread pancakes and have had many great versions, but I came up with this recipe because I love ginger and wanted a better ginger kick. I treat candied ginger bits like blueberries or chocolate chips. For me, the more the better.
I do fiddle with the recipe some – adding more sugar or cinnamon based on my mood, but this base recipe should do it.
Ingredients
1 large egg
2 tablespoons vegetable oil
3/4 cup milk
1 cup all purpose
1 ½ tablespoon granulated sugar
2 tablespoons vegetable oil
3 teaspoons baking powder
1/4 teaspoon salt
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
½ cup candied ginger, diced
Beat egg in medium bowl until fluffy. Blend in milk and oil.
In a seperate bowl, blend dry ingredients and candied ginger together. Pour wet mixture into flour mixture and blend well. If batter seems too thick, add a little more milk one tablespoon at a time.
Place a small amount of butter on the skillet. Adjust heat as necessary. Cook until golden brown.
