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combine flour, brown sugar, soda, cinnamon, powdered ginger, nutmeg and salt in a large mixing bowl. in a separate bowl, combine egg, milk pumpkin, yogurt and butter until well blended. add wet to dry, stirring just until evenly moistened. cook on nonstick griddle over medium heat until edges look dry about 2 to 3 minutes per side. serve with ginger butter and real maple syrup. to make the ginger butter, simply cream the chopped candied ginger into the butter, then chill before serving.
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Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Crystallized maple syrup — baking, rubs, finishing
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Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Crystallized maple syrup — baking, rubs, finishing