By Elizabeth Whalley, RHN
Last week I could not believe my eyes when when I found a pantry staple I had written off as a “must buy imported” at the Red Barn Plants & Produce stall. Ken was offering up a Maple Ridge grown variety of my favourite rhizome… Ginger!
Ginger packs quite the nutritional punch for such a humble root. Not only does it boost powerful immune boosting properties, but it calms tummy troubles like nausea even that associated with motion or morning sickness. This rhizome also works as a potent anti-inflammatory and has been studied for its effectiveness in relieving the pain associated with arthritis to boot.
The pungent market root is so fresh that even the skin can be grated right into this recipe. Plus is its spicy flavour is the perfect compliment to October’s staple squash varietal: pumpkin. Ken from Red Barn suggests saving the shots in your freezer to add an extra zing to your next cup of tea. The fresher the ginger the more potent its effects, so be sure to stock up at the last market of the season because you can’t get any fresher!
- 2 eggs, beaten
1 cup fresh pumpkin puree*
- 1 tbsp maple syrup
- 2 tbsp molasses
- 1 inch fresh ginger, grated (approximately 1 tbsp)
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp sea or rock salt
- 1 tsp aluminum free baking powder
- 1 1/2 cups spelt flour
- water, milk or nut milk
In a medium bowl, combine eggs, pumpkin, maple syrup, molasses, spices, baking powder and salt and whisk until pumpkin has reached a smooth consistency.
Add in spelt flour a
1/2 cup at a time, thinning with enough water to reach a consistency that will easily form pancake rounds in your frying pan (approximately 1 cup).
Heat 1/2 tbsp of butter in a frying pan over medium heat. Spoon 1/4 cup portions of the batter into the hot pan. A spatula may come in handy for smoothing out the batter as it can be quite thick. Flip once the sheen from the batter has disappeared and the underside is gold brown and cook for another few minutes. Continue until all batter is cooked adding more butter if necessary.
Top off with butter, maple syrup and toasted pumpkin seeds and enjoy!
*For simple instructions on making puree from your market pumpkin check out Smitten Kitchen’s how to here.
Double the batter when making your Sunday breakfast and store the extras in the freezer for convenient home-made toaster pancakes all week long!