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Ginger Pancakes

Ginger Pancakes


  • 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


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.