Ingredients
2 tablespoons dried ground ginger, tightly packed
1/2 teaspoon baking soda
1/2 cup flour
1/2 cup cornmeal
1/4 teaspoon salt
1 cup milk
1/4 cup honey
1 egg
3 tablespoons oil or melted butter, plus extra for cooking
Maple syrup, for serving
Directions
In a large bowl, whisk together the ginger, baking soda, flour, cornmeal and salt. In a separate bowl, whisk together the milk, honey, egg and butter. Fold the wet ingredients into the dry ingredients until the batter comes together. Heat a sautée pan over medium heat. Add a small amount of butter or oil, followed by a scant 1/4 cup of pancake batter. Allow the pancake to cook for just over a minute. Flip and cook the second side until golden, about a minute. Repeat using the remaining batter. Serve the pancakes hot with maple syrup.
