Pumpkin Ginger Pancakes with Ginger Butter and Cranberry Topping

Ingredients:

Pancakes:

1 cup flour
2 tablespoons packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat yogurt or 1/4 cup nonfat yogurt
2 tablespoons melted butter

Candied Ginger Butter:

1 tablespoon finely chopped candied ginger
1/4 cup softened butter

Cranberry Topping:

2 C Fresh cranberries
1/8 C Water
1 C Brown sugar
3/4 Tsp. Grated orange peel

Directions:

Combine flour, brown sugar, soda, cinnamon, powder, ginger, nutmeg and salt in a large mixing bowl.

In a separate bowl, combine egg, milk, pumpkin, yogurt and butter until well blended.

Add wet to dry, stirring just until evenly moistened. Add milk until of pancake consistency.

Cook on nonstick griddle over medium heat until edges look dry – about 2 to 3 minutes per side.

Serve with ginger butter, cranberry topping, and maple syrup.

To make the ginger butter, simply cream the chopped candied ginger into the butter, then chill before serving.

To make the cranberry topping, mix all ingredients in a medium saucepan and heat on medium heat until boiling and popping and at desired consistency.

* Adapted from http://www.food.com/recipe/pumpkin-ginger-pancakes-with-ginger-butter-111630