Triple Ginger Pancakes


2 cups all purpose flour
2 tsp baking powder
1 tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
1 ½ cups milk, plus more as needed
2 eggs, lightly beaten
4 tbsp (½ stick) unsalted butter, melted
3 tbsp The Ginger People® Crystallized Ginger Chips
3 tbsp The Ginger People® Organic Ginger Spread
The Ginger People® Organic Ginger Syrup


 In a large bowl, sift together flour, baking powder, salt, cinnamon and nutmeg. In another bowl, whisk together milk, eggs, butter and The Ginger People® Crystallized Ginger Chips and Ginger Spread until just blended. Make a well in the flour mixture, add the wet ingredients and fold together gently just until no lumps of flour remain. If the batter is too thick, fold in 1-2 tablespoons milk as needed. You can use batter immediately or let batter sit overnight for best results. Preheat electric griddle to medium heat. When a drop of water flicked on the surface sizzles and evaporates quickly, the griddle is ready. Spray the griddle with nonstick cooking spray. Spoon batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1-2 minutes. Flip pancakes over and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Drizzle The Ginger People® Ginger Syrup over pancakes. Makes 10-12 pancakes.

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