Turmeric+Ginger Pancakes

Over the weekend, I made a batch of pancakes as per the request of my boys. I make my pancakes from scratch and they love them.

The recipe below, makes a batch of about 10-15 pancakes. I tend to freeze about half each time and they re-heat in a toaster or microwave really well.

I decided to play around and added the power spices, turmeric and ginger, to a batch for myself. No, my kids did not eat these! They prefer them plain dipped in honey or syrup, of course.

I also sliced up some sweet peaches for a few of them as well as blueberries. I finished them off with a light sprinkle of honey and powdered sugar. They were delicious! Try them for yourself with the recipe below.

Turmeric+Ginger Pancakes

  • Servings: 10-15 Pancakes
  • Difficulty: Easy
  • Print

Ingredients

  • 1 1/2 cups all purpose flourimg_0182
  • 3 1/2 tsp baking powder
  • 1 tsp turmeric
  • 1 tsp ginger
  • 1 tsp vanilla extract
  • 1 egg
  • 1 1/4 cups milk
  • 3 tbsp melted butter + Butter for cooking

Directions

  1. Sift all the dry ingredients together in a medium mixing bowl.
  2. Add the egg.
  3. Melt the butter and mix with the milk and vanilla extract.
  4. Whisk the wet ingredients with the dry ingredients already in the mixing bowl. Mix until smooth.
  5. Heat an electric griddle to 350 degrees or a non stick skillet on your stove top.
  6. Melt butter on your cooking surface and ladle batter, making pancakes of whatever size you prefer.
  7. Add fresh fruit (Optional) and cook each side until lightly browned. Enjoy!

Recipe written and tested by Hannah Hiller of Detroitisforfoodies.com

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