Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz All-purpose flour

  2. 2 tablespoons 30ml Ground ginger

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1 teaspoon 5ml Baking soda

  5. 3 tablespoons 45ml Butter - melted

  6. 1 tablespoon 15ml Sugar

  7. 1 1/4 cups 296ml Buttermilk

  8. 1 Egg - lightly beaten

  9. Peach Topping - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Peach Topping" recipe which is included in this collection.

  2. Combine the flour, ginger, salt and baking soda in a mixing bowl. Stir with a fork until the dry ingredients are well mixed. Add the melted butter, sugar, buttermilk and egg all at once and stir only until the batter is completely moistened but still lumpy.

  3. Heat a greased griddle or skillet over medium heat. Using a serving spoon, drop about 1 1/2 tablespoons batter onto the griddle. (The batter is thick, so you may have to spread it a little with the back of the spoon after dropping onto griddle.) Cook over medium heat, and turn the pancakes as soon as they hold together when you slide a spatula under them.

  4. Keep pancakes warm in a low oven until ready to serve and top with a spoonful of Peach Topping.

  5. This recipe yields 4 to 6 servings.


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