Pumpkin Pancakes with Ginger Butter/Maple Syrup
Contributed by Jo P.
Source: 1988 Gourmet magazine

1 Cup White Flour
1/4 tsp salt
2 TB Brown Sugar
1 tsp Baking Powder
1 /2 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Powdered Ginger
1 Egg Beaten
1/2 Cup Plain Yogurt
3/4 Cup Milk
3/4 Cup Canned Pumpkin
2 TB melted butter

In a medium bowl sift the flour, salt, brown sugar, baking powder, baking
soda, cinnamon nutmeg, powdered ginger. This can be done the night before and
sealed in a ziplock bag. Make sure your baking soda and powder are fresh.

In a small to medium bowl combine the wet ingredients up to the melted
buttered not including. Mix well and then stir in the melted butter. Add to
the flower mixture and stir until just blended.

Heat a griddle or fry pan until a drop of water sizzles. Grease the surface
(not necessary if non stick coating)

Use about a 1/4 cup of mixture for each pancake. When the bubbles start to
appear on the surface flip the pancake . Cook until browned. Serve with
*Gingered Butter and warm Maple Syrup
*2 tb of crystallized ginger that has been finely chopped with 1/4 lb of
softened butter. (Can be done in advance and frozen in a log shape in plastic
wrap.)

Makes 10-12 pancakes.

Can be frozen: Let the pancakes cool then stack them between folded waxed
paper. Reheating instructions: Separate pancakes from between wax paper while
still frozen. Microwave/ Wrap them in a white paper towel. Put on 30% power
for 1 to 2 minutes (microwaves vary)-you want to thaw them. Then leave them
in the microwave covered in paper towel and heat 1-3 minutes at 70% power
until warmed through. Oven/ Preheat oven to 350 degrees. Put pancakes on
cookie sheet and put in oven from 5 to 7 minutes. The more pancakes the
longer the time.