Ginger Oatmeal Pancakes

Directions

1. * Note: Ginger root has a knobby appearance and tan skin. It should feel hard to the touch, without a wrinkled or possibly dry-looking surface, and have a fresh, spicy fragrance. Buy judiciously (it's easy sufficient to snap off a knob if which's all you need), as it keeps only a week. Store it, unwrapped, in the refrigerator vegetable drawer.
2. These pancakes are also great with currants, minced walnuts or possibly apples stirred into the batter.
3. Whisk the buttermilk, melted butter, ginger, molasses and egg in a bowl till well combined.
4. Combine the flour, oatmeal, baking soda and salt in a mixing bowl, then pour it into the buttermilk mix. Stir just till smooth. (The batter can be cooked immediately or possibly refrigerated overnight. Stir before using. If the batter is too thick, stir in the buttermilk or possibly water till desired consistency.)
5. Heat a nonstick griddle over medium heat. When it's warm, lightly coat the surface with butter. Pour about 2 Tbsp. of batter onto the griddle in 3-inch rounds. Cook till the pancakes bubble and brown around the edges, about 3 min. Use a spatula to turn cakes to brown the other side, about 2 to 3 min more. (These can be kept hot in a 200 degree oven while remaining pancakes are cooked.) Repeat with the remaining batter. Serve warm with hot maple syrup passed separately.
6. This recipe yields 3 to 4 servings.
7. NOTES :