Pumpkin Ginger Pancakes With Ginger Butter

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From sunset magazine , these are nice for a change of pace on saturday mornings. 45 minutes combined prep and cook time.

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Steps

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Combine flour , brown sugar , soda , cinnamon , powdered ginger , nutmeg and salt in a large mixing bowl.

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In a separate bowl , combine egg , milk pumpkin , yogurt and butter until well blended.

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Add wet to dry , stirring just until evenly moistened.

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Cook on nonstick griddle over medium heat until edges look dry about 2 to 3 minutes per side.

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Serve with ginger butter and real maple syrup.

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To make the ginger butter , simply cream the chopped candied ginger into the butter , then chill before serving.

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Ingredients

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flour, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, nutmeg, salt, egg, milk, canned pumpkin, plain low-fat yogurt, butter, candied ginger