In honor of Shrove Tuesday – or National Pancake Day, if you’d rather – we offer Colorado Sunday’s annual pancake recipe. This year, we’re veering from traditional griddle cakes with a recipe favored by contributor Lisa Everitt. She’s used it regularly since the mid ’90s, when she got her first copy of “Morning Food” by Margaret Fox and John Bear. A new edition came out last year (Ten Speed Press, $19.95). – Dana Coffield
Pumpkin and Ginger Pancakes
Ingredients
1 cup white flour
1/4 teaspoon salt
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon powdered ginger
1 egg, beaten
1/2 cup plain yogurt
3/4 cup milk
3/4 cup canned pumpkin
2 tablespoons melted butter
Directions
In a medium-sized bowl, sift together the flour, salt, brown sugar, baking powder, baking soda, cinnamon, nutmeg and powdered ginger.
In a separate bowl, combine the remaining ingredients. Add the flour mixture and stir until just blended.
Heat a pancake griddle until a drop of water flicked on the surface skates about. Grease the surface, then use about 1/4 cup batter per pancake. When the bubbles on the surface of the pancake pop, flip it over to cook on the other side until browned. Serve with Gingered Butter and warm maple syrup.
Gingered Butter
Find candied ginger in the bulk bins at a natural grocery or in the baking aisles everywhere else. You can chop the ginger with a knife, but the chopper attachment on a stick blender gets the job done a little more quickly. Makes 10-12 pancakes.
2 tablespoons finely chopped
candied ginger
1/4 cup softened butter
Beat the ginger and butter together.
