Ginger Pancakes with Peach Topping
From M.S. Milliken & S. Feniger
Yield: 4 to 6 servings

1 cup all-purpose flour
2 tablespoons ground ginger
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons butter, melted
1 tablespoon sugar
1 1/4 cups buttermilk
1 egg, lightly beaten

Combine the flour, ginger, salt and baking soda in a mixing bowl. Stir with a fork until the dry ingredients are well mixed. Add the melted butter, sugar, buttermilk and egg all at once and stir only until the batter is completely moistened but still lumpy.

Heat a greased griddle or skillet over medium heat. Using a serving spoon, drop about 1 1/2 tablespoons batter onto the griddle. (The batter is thick, so you may have to spread it a little with the back of the spoon after dropping onto griddle). Cook over medium heat, and turn the pancakes as soon as they hold together when you slide a spatula under them.

Keep pancakes warm in a low oven until ready to serve and top with a spoonful of Peach Topping.

PEACH TOPPING
2 ripe peaches, seeded and sliced
1/2 cup sugar
1/4 cup water
1/4 teaspoon ground cardamom
Juice of 1/2 lemon

Put the sliced peaches in a saucepan and add the sugar, water and cardamom. Cook over medium heat, stirring often, for about 10 minutes, or until the fruit is soft and syrup is thick. Taste and add more sugar if the fruit is too tart. Remove from heat and stir in the lemon juice. Place a spoonful of peaches onto Ginger Pancakes.
Yield: 1 1/2 cups