Pumpkin-Ginger Pancakes with Ginger Butter

Ingredients:

1 cup all-purpose flour
2 tbsp. firmly packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt
2 tbsp. butter, melted

1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger nutmeg and salt.  In another bowl, mix egg, milk, pumpkin, yogurt and butter until well blended.  Stir egg mixture into flour mixture until just even moistened.

2. Place a nonstick griddle on a 12 in. non-stick frying pan over medium heat (350); when hot, coat lightly with butter and adjust heat to maintain temperature.  Spoon batter in 1/3 cup portions onto griddle and gently spread into 4-inch rounds.  Cook until pancakes are browned on the bottom and edges begin to look dry, 2-3 minutes; turn with a wide spatula and brown other sides, 2-3 minutes longer.  As pancakes are cooked, transfer to baking sheets and keep warm in a 200 oven.  Serve warm with candied-ginger butter and maple syrup.

Candied-ginger butter:

in a bowl, with a wooden spoon, stir 2 tbsp. finely chopped candied ginger into 1/4 cup soft butter.  Chill until firmed.  Makes about 1/4 cup.