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The Honolulu Advertiser
Posted on: Monday, May 3, 2010

Intense ginger pancakes start Mother's Day right


By JIM ROMANOFF
For The Associated Press

Pancakes are a perennial favorite, in part because they're fun and easy to make, both desirable attributes for a Mother's Day meal.

Way better than flapjacks from a packaged mix, these double-ginger pancakes with orange-vanilla yogurt creme are as good as something you'd be served for brunch at a restaurant, yet easy enough for the kids to help prepare.

A combination of ground dry and grated fresh ginger creates an intense flavor in the pancakes, which is complemented by a sweet and tangy yogurt topping laced with orange zest.

If you want to make the project even simpler, you can just top the pancakes with a dollop of vanilla- or lemon-flavored Greek-style yogurt right out of the container.

DOUBLE-GINGER PANCAKES WITH ORANGE-VANILLA YOGURT CREME

Start to finish: 35 minutes

Servings: 4

For the orange-vanilla yogurt creme:

1 cup Greek-style vanilla yogurt

2 tablespoons orange juice

2 teaspoons grated orange zest

For the pancakes:

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground dry ginger

1 teaspoon cinnamon

3/4 teaspoon ground allspice

1/4 teaspoon salt

1/2 cup butter

1 cup orange juice

1/2 cup molasses

2 tablespoons brown sugar

2 tablespoons grated fresh ginger

2 large eggs

Oil or melted butter, for the pan

Heat the oven to 200 F.

To make the orange-vanilla yogurt creme, in a small bowl whisk together the yogurt, orange juice and orange zest. Set aside.

To make the pancakes, in a large bowl whisk together the flour, baking soda, ground ginger, cinnamon, allspice and salt.

In a medium saucepan, melt the butter. Whisk in the orange juice, molasses, brown sugar and grated fresh ginger. Whisk in the eggs. With a rubber spatula, fold the orange juice mixture into the dry ingredients just until no trace of the flour remains.

Heat a large skillet or griddle over medium-low. Lightly brush it with oil or melted butter.

With a 1/4 cup measure, drop the batter into the skillet, allowing room for the pancakes to spread. Cook the pancakes until bubbles appear and the edges are set, about 2 minutes. Flip the pancakes and cook until browned on the second side, about another minute.

As the pancakes are cooked, place them on an oven-safe plate and place in the oven to keep warm. Serve the pancakes topped with the orange-vanilla yogurt creme.

Nutrition information per serving (values are rounded to the nearest whole number): 648 calories; 221 calories from fat; 25 g fat (15 g saturated; 1 g trans fats); 151 mg cholesterol; 95 g carbohydrate; 12 g protein; 2 g fiber; 864 mg sodium.