Ginger Pancakes

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Ginger Pancakes

by Mollie Katzen

 

It's nice to know that you can introduce a subtle

protein element into pancakes without even noticing!

 

This batter is very resilient, and can be used right

away or stored in a tightly covered container in the

refrigerator for a day or two. If it thickens during

storage, just stir in a little extra milk to return it

to its original consistency before cooking the

pancakes.

 

Serves: 4 (2 pancakes each)

 

Measures Translation Table

 

Ingredients:

1 1/4 cups low fat milk

1 large egg

1/2 cup GNC Natural BrandTMSoy Baking Mix

1/2 cup all-purpose flour

1 T. sugar

1/4 tsp. salt

1/4 tsp. baking powder

1/4 tsp. cinnamon

1/4 tsp. powdered ginger

1/8 tsp. ground cloves

up to 3 tablespoons minced crystallized ginger

(optional)

1 T. unsalted butter, melted

 

 

 

Instructions:

1. Measure 1 1/4 cups milk into a 2-cup liquid

measure. Add the egg and beat gently with a fork or

small whisk until smooth.

2. In a medium-sized bowl, combine the GNC Baking

Mix, flour, sugar, salt, baking powder, spices and

crystallized giner. Stir until fully blended.

3. Pour the milk mixture, along with the melted

butter into the dry ingredients. Using a spoon or

rubber spatula, stir from the bottom of the bowl until

the dry ingredients are all moistened. Don't overmix;

a few small lumps are okay.

4. Place a griddle or skillet over medium heat.

After a minute or two, spray it lightly with nonstick

spray. Using a 1/4-cup measure with a handle, scoop up

batter and pour in onto the hot griddle.

5. Cook the pancakes 3-4 minutes on the first side,

or until golden on the bottom. Don't turn them too

soon. The trick is to flip them only once, which keeps

them light and tender. The second side will go faster,

2-3 minutes.

6. Serve right away with syrup and/or yogurt.

 

Nutrition Facts

(per serving)

 

Calories: 175

Fat: 3g

Cholesterol: 60mg

Sodium: 325mg

Carbohydrate: 21g

Fiber: 1g

Protein: 15g

Soy Protein: 9g

 

 

 

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