Ginger Peach Pancakes

Posted on February 13, 2011


This morning I made the Ginger Peach Pancakes from Lentil Breakdown.  I had no cardamom on hand, so I omitted it.  I also substituted almond milk for the soy milk and 1 tablespoon of freshly grated ginger for the ground ginger.  They were delicious.

To make the heart-shape, fill a cookie cutter 1/4 way full directly on the griddle.  When it is time to flip the pancake, lift the cookie cutter and batter with a spatula.  After flipping, you may have to gently push the cooked side of the pancake down so the uncooked side touches the griddle.