• 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.

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