My husband was so excited when we made apple butter last week, he'd been telling me about these amazing Ginger Pancakes that the cook at Scout camp used to make them. She'd serve fresh ginger pancakes with fresh apple butter and whipped cream! Sounds dreamy, eh? Well, I'll tell you, it is! We made them last Sunday and shared them with some friends - we were all "ooing, and ahhing" over them! Yum!
I love this fall time of year, these recipes for ginger pancakes, apple butter, pumpkin pancakes, and pumpkin coconut curry soup! Yum!
I hope you enjoy theses as much as we do!
1 ¼ cup buttermilk
2 tablespoons canola oil
½ cup dark molasses
1 ½ cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ginger
½ teaspoon cinnamon
In a mixing bowl combine flour, brown sugar, baking powder, baking soda, salt, ginger, and cinnamon. In small mixing bowl add egg whites, and beat until stiff. In a small mixing bowl or measuring cup mix together: buttermilk, oil, molasses and egg yolks. Combine the wet with the dry until combined, then fold in the egg whites. Cook on griddle until done.
Serve with apple butter and whipped cream.
Recipe Source: Duane and Teri Miles, a family friend.