Recipe: Ginger Pancakes

These pancakes definitely cook up thick and cakey. But they are light and tasty.


1 cup all-purpose bleached flour
2 teaspoons sugar
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground ginger
¾ cup buttermilk
¼ cup milk
1 large egg
2 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil for brushing griddle
½ cup finely chopped crystallized ginger


Heat a large non-stick skillet or griddle over low heat while preparing ingredients.

Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.

Whisk ground ginger into dry ingredients.

Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.

Whisk in egg, butter, and vanilla.

Add wet ingredients to dry ingredients and whisk until just mixed.

Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.

Increase heat to medium and generously brush skillet or griddle with oil.

When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time.

Sprinkle 1 tablespoon crystallized ginger over the uncooked side of each pancake as it cooks.

Work in batches, if necessary, to avoid overcrowding.

When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.

Cook until pancakes are golden brown on remaining side.

Repeat, brushing skillet or griddle with oil.

Serve hot.

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