Ginger Pancakes with Blueberry Maple Syrup

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Ginger Pancakes with Blueberry Maple Syrup

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Published prior to 2008

Naturally sweetened with malt, these pancakes contain good-for-the-digestion ginger and oats, and cholesterol-lowering oat bran. But besides that -- they taste great!

Hearty ginger pancake mix
2 1/4 cups King Arthur Unbleached All-  Purpose Flour
1 cup oat flour (or finely ground oatmeal)
1/2 cup oat bran
1/2 cup minced crystallized ginger
1/2 cup buttermilk powder
1/4 cup non-diastatic malt powder or brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger

Whisk together all of the ingredients, and store in an airtight container, at room temperature, for up to 1 month.

1/4 teaspoon salt
1 large egg
1/2 cup milk
2 tablespoons oil or melted butter
1 cup dry mix

In a medium bowl, whisk together the salt, egg, milk, and butter or oil. Blend in the mix. Let the batter rest for 5 minutes, then cook it on a lightly greased griddle set over medium heat, or on an electric griddle heated to 350¡F. Serve with Blueberry Maple Syrup. Yield: 6 to 7 3 1/2- to 4-inch pancakes, 2 to 3 servings.

Blueberry Maple Syrup
Drain a 3.5-ounce can of blueberries; gently mix with 3/4 cup maple syrup. Heat till warm, and spoon over pancakes.

Yield: about 1 1/8 cups.

Nutrition per serving (2 pancakes, 104g): 250 cal, 10g fat, 8g protein, 30g total carbohydrate, 9g sugar, 1g dietary fiber, 95mg cholesterol, 430mg sodium.
Nutrition per serving (syrup only, 4 tbsp, 75g): 140 cal, 0g fat, 0g protein, 37g total carbohydrate, 34g sugar, 1g dietary fiber, 0mg cholesterol, 5mg sodium.