Ginger pancakes with peach topping

4 Servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
2 tablespoons Ground ginger
½ teaspoon Salt
1 teaspoon Baking soda
3 tablespoons Butter, melted
1 tablespoon Sugar
1¼ cup Buttermilk
1 Egg, lightly beaten

Directions

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 1½ 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. Yield: 4 to 6 servings c.1996, M.S. Milliken and S. Feniger, all rights reserved. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #356 Recipe by: TOO HOT TAMALES SHOW #TH6326 From: Pat Asher <asher@...>

Date: Sat, 28 Dec 1996 08:32:40 -0600

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