Instructions: * Note: Ginger root has a knobby appearance and tan skin. It should feel firm to the touch, without a wrinkled or dry-looking surface, and have a fresh, spicy fragrance. Buy judiciously (its easy enough to snap off a knob if thats all you need), as it keeps only a week. Store it, unwrapped, in the refrigerator vegetable drawer.

These pancakes are also great with currants, chopped walnuts or apples stirred into the batter.

Whisk the buttermilk, melted butter, ginger, molasses and egg in a bowl until well combined.

Combine the flour, oatmeal, baking soda and salt in a mixing bowl, then pour it into the buttermilk mixture. Stir just until smooth. (The batter can be cooked immediately or refrigerated overnight. Stir before using. If the batter is too thick, stir in the buttermilk or water until desired consistency.)

Heat a nonstick griddle over medium heat. When its hot, lightly coat the surface with butter. Pour about 2 tablespoons of batter onto the griddle in 3-inch rounds. Cook until the pancakes bubble and brown around the edges, about 3 minutes. Use a spatula to turn cakes to brown the other side, about 2 to 3 minutes more. (These can be kept warm in a 200 degree oven while remaining pancakes are cooked.) Repeat with the remaining batter. Serve hot with warm maple syrup passed separately.

This recipe yields 3 to 4 servings.

NOTES :

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