Ginger Pancakes
Ginger pancakes get their punch from two sources: ground ginger in the batter and chopped crystallized ginger pressed into each cake as it cooks. The buttermilk gives a slight tang, and bleached flour keeps the crumb tender. The sweet, chewy ginger bits caramelize against the hot pan. The recipe doubles easily, so it suits a weekend table with several people.
Instructions
Set a large non-stick skillet or griddle over low heat while you prepare the batter. Whisk the flour, sugar, salt, baking powder and baking soda together in a medium bowl, then whisk in the ground ginger.
Warm the buttermilk and milk in a 2-cup measuring cup in the microwave for 20 to 30 seconds, just until room temperature. Whisk in the egg, melted butter and vanilla.
Pour the wet mixture into the dry ingredients and whisk until just combined. Return the batter to the measuring cup and, if needed, stir in a teaspoon or two of water so it is thick but still pourable.
Turn the heat up to medium and brush the pan generously with oil. When the oil shimmers but has not started to smoke, pour in the batter about ¼ cup at a time, working in batches so the pancakes do not crowd.
Sprinkle 1 tablespoon of crystallized ginger over the uncooked side of each pancake as it cooks. After 2 to 3 minutes, when the bottoms are golden brown and the tops start to bubble, flip them.
Cook until the second side is golden brown. Repeat with the remaining batter, brushing the pan with oil between batches, and serve hot.
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