Pancake with Mandarin Ginger

Merima kept telling me all week that she needed her ginger fix, so I decided to treat her to these pancakes one weekday morning. I attempted to use the King Arthur pancake recipe, but could not follow it. It is difficult for me to follow a recipe most times, when I am cooking in the comfort and freedom of my own home. I will post the recipe from the website I used and mark the adjustments/additions with an asterisk.

• 2 large eggs
• 1 1/4 cups milk
• 1/3 cup sour cream*
• 3 tablespoons melted butter or vegetable oil
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1/8 cup wheat germ*
• 1/8 cup flaxseed*
• 1/4 teaspoon ginger, freshly grated*
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons sugar OR 2 tablespoons honey (mix with eggs)

Directions

1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil and sour cream.

2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.

3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.

4. Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

5. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.

Then, there's the sauce:

Mandarin Ginger Sauce

1/2 cup maple syrup

3-4 mandarin oranges, zested and segmented

1 tablespoon ginger, freshly grated

1/2 teaspoon nutmeg (optional)

Combine all ingredients in a small sauce pot and simmer for 15 minutes or until warm.