Ginger Oatmeal Pancakes
Once relegated to stir-fries, fresh ginger has amazing versatility, adding pungent spice and punch to all sorts of dishes.
Just consider this quick-roasted ginger chicken: After a harried workday, rub the chicken (rinsed and blotted dry) with the cut side of the ginger (it should be a juicy piece), season generously with salt and pepper, toss several slices of unpeeled ginger into the cavity, place the chicken in a shallow roasting pan and pop it into a 400-degree oven for an hour. It’s the base of a good dinner, and it’s delicious in leftover chicken salad or sandwiches.
In these simple recipes, ginger adds a spicy, peppery accent that can’t be duplicated by any other ingredient. Always available in produce sections, ginger root has a knobby appearance and tan skin. It should feel firm to the touch, without a wrinkled or dry-looking surface, and have a fresh, spicy fragrance. Buy judiciously (it’s easy enough to snap off a knob if that’s all you need), as it keeps only a week despite all the methods often prescribed. Store it, unwrapped, in the refrigerator vegetable drawer.
Whisk the buttermilk, melted butter, ginger, molasses and egg in a bowl until well combined.
Combine the flour, oatmeal, baking soda and salt in a mixing bowl, then pour it into the buttermilk mixture. Stir just until smooth. (The batter can be cooked immediately or refrigerated overnight. Stir before using. If the batter is too thick, stir in the buttermilk or water until desired consistency.)
Heat a nonstick griddle over medium heat. When it’s hot, lightly coat the surface with butter. Pour about 2 tablespoons of batter onto the griddle in 3-inch rounds. Cook until the pancakes bubble and brown around the edges, about 3 minutes. Use a spatula to turn cakes to brown the other side, about 2 to 3 minutes more. (These can be kept warm in a 200-degree oven while remaining pancakes are cooked.) Repeat with the remaining batter.
Serve hot with warm maple syrup passed separately.
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