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Breakfasts

Ginger Oatmeal Pancakes

Ginger Oatmeal Pancakes
Los Angeles Times

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 ... Read more

Total time: 35 minutes | Serves 3 to 4
  • 1 1/4 cups buttermilk, shaken well
  • 2 tablespoons melted butter
  • 2 teaspoons minced ginger root
  • 2 teaspoons molasses
  • 1 egg
  • 1 cup cake flour
  • 1/2 cup quick-cooking oatmeal
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Butter, for cooking
  • Warm maple syrup, for serving

Step 1Whisk the buttermilk, melted butter, ginger, molasses and egg in a bowl until well combined.

Step 2Combine 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.)

Step 3Heat 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.

Step 4Serve hot with warm maple syrup passed separately.

Note: These pancakes are also great with currants, chopped walnuts or apples stirred into the batter.

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