Friday night I wasn't feeling so good. Now, I see it was a precursor to what would be an absolutely horrid weekend (non-work related ER trip, broken car, lady burdens, etc). The only beacons of light were these pancakes and wedding dress shopping with my best bud. Not necessarily in that order, but just, you know. Well anyways, on Saturday morning I woke up, rolled over and what is the first thing I see? The jar of crystallized ginger slices that made their way to bed with me because my tummy was feeling sad. "Yum, ginger!"
I knew two things during that moment of ignorant bliss with regards of what was to come. We should have pancakes for breakfast and these ginger slices definitely needed to be incorporated.
These. Pancakes. Are. So. Good. I might make them for dinner tonight. Seriously. Except, I'm out of flour and I have no car...so...maybe not.
Some of my prior pancake-scapades were pretty lackluster (you didn't get to see them), but these pancakes are perfect. They are so light and fluffy and have the absolute perfect texture. Sweetened with maple syrup and speckled with chewy bits of candied ginger, these pancakes will be the highlight of your weekend! My new favorite breakfast!
Maple Ginger Pancakes
Inspired by my freakish obsession with ginger
Serves 2 (7 medium pancakes)
- 1 cup flour
- 1 Tbsp. baking powder
- 1/2 tsp. kosher salt
- 1/4 tsp. ground ginger
- 1/4 tsp. pumpkin pie spice
- 1/3 cup maple syrup
- 3/4 cup water
- 1/4 cup + 1 Tbsp. crystallized ginger slices, minced (plus a little extra for garnish)
In a medium bowl whisk together the first five ingredients.
Make a little hole within the flour mixture and add in the syrup and the water. Stir gently a few times, then add in the chopped ginger and stir until just combined. There might be sprays of flour and that's okay. Do not overmix.
Over low, heat a large frying pan. Coat with a nonstick cooking spray. Once the pan is heated, pour in 1/4 cup of the batter. Allow to cook until it starts to form bubbles, then coat the top of the pancake with the nonstick cooking spray and flip. Allow to cook until browned and cooked through.
Repeat with the remainder of the batter. This will make about seven medium pancakes.
Serve warm and topped with a slathering of vegan butter, a splash of maple syrup and garnished with chopped candied ginger.
And here is bob just taking in the morning...before the bummer-storm.
Let he without sin cast the first stone, or something like that. Britney Spears – Perfume Maybe I'll have a meltdown, too. BRecipe Card
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