Ginger Pancakes With Peach Topping

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
2 tablespoons	30ml	Ground ginger
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Baking soda
3 tablespoons	45ml	Butter - melted
1 tablespoon	15ml	Sugar
1 1/4 cups	296ml	Buttermilk
1		Egg - lightly beaten
		Peach Topping - see * Note

Recipe Instructions

* Note: See the "Peach Topping" recipe which is included in this collection.

Combine the flour, ginger, salt and baking soda in a mixing bowl. Stir with a fork until the dry ingredients are well mixed. Add the melted butter, sugar, buttermilk and egg all at once and stir only until the batter is completely moistened but still lumpy.

Heat a greased griddle or skillet over medium heat. Using a serving spoon, drop about 1 1/2 tablespoons batter onto the griddle. (The batter is thick, so you may have to spread it a little with the back of the spoon after dropping onto griddle.) Cook over medium heat, and turn the pancakes as soon as they hold together when you slide a spatula under them.

Keep pancakes warm in a low oven until ready to serve and top with a spoonful of Peach Topping.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6326 broadcast 11-29 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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