Here is a healthy and delicious version of wholesome pancakes that contains crystallized ginger. The flavor of blueberries match wonderfully with ginger but plain maple syrup is good too.
Recipe courtesy of King Arthur Flour.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- * * * * Ginger Pancake Mix * * * *
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 cup oat flour (or finely ground oatmeal)
- 1/2 cup oat bran
- 1/2 cup minced crystallized ginger
- 1/2 cup buttermilk powder
- 1/4 cup non-diastatic malt powder or brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- * * * * Pancakes * * * *
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 2 tablespoons oil or melted butter
- 1 cup dry mix
- * * * * Syrup * * * *
- 3.5-ounce can of blueberries
- 3/4 cup maple syrup.
Preparation:
Make the Ginger Pancake Mix: Whisk together all of the ingredients, and store in an airtight container, at room temperature, for up to 1 month.
To Make the Pancakes: In a medium bowl, whisk together the salt, egg, milk, and butter or oil. Blend in the mix. Let the batter rest for 5 minutes, then cook it on a lightly greased griddle set over medium heat, or on an electric griddle heated to 350F. Serve with Blueberry Maple Syrup. Yield: 6 to 7 3 1/2- to 4-inch pancakes, 2 to 3 servings.
To Make the Blueberry Maple Syrup: Drain a 3.5-ounce can of blueberries; gently mix with 3/4 cup maple syrup. Heat till warm, and spoon over pancakes.
Yield: about 1 1/8 cups.
