- 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.