Spice up Saturday morning with quick-to-make ginger-laced pancakes. Serve them with maple syrup and a chunky applesauce that you can make ahead.
APPLESAUCE
1 1/2 lb. McIntosh apples, peeled, chopped (4 1/2 cups)
1 cup apple cider
1/4 cup maple syrup
1 tablespoon finely chopped crystallized ginger
2 tablespoons unsalted butter
1 teaspoon dark rum or 1/4 teaspoon rum extract
PANCAKES
1 1/4 cups all-purpose flour
3 tablespoons packed dark brown sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup milk
1 egg
2 tablespoons canola oil
1. Bring apples, cider, syrup and crystallized ginger to a boil in medium saucepan. Simmer gently, partially covered, over medium-low heat 10 to 12 minutes or until apples are soft, stirring occasionally and mashing apples with spatula or back of spoon.
2. Add butter; simmer 3 to 5 minutes or until apples are very soft. Remove from heat; stir in rum. (Applesauce can be made 3 days ahead. Cover and refrigerate.)
3. Whisk flour, brown sugar, pumpkin pie spice, baking powder, ground ginger, baking soda and salt in large bowl. Whisk milk, egg and oil in medium bowl. Pour into flour mixture; whisk just until blended and smooth.
4. Heat griddle or large skillet over medium heat until hot; lightly brush with oil. Pour scant 1/4 cup batter per pancake onto griddle. Cook 2 minutes or until bubbles form on top and underside is golden brown. Turn; cook 1 minute or until underside is golden brown, adjusting heat as necessary. Repeat with remaining batter. Serve with applesauce.
10 (4-inch) pancakes
PER PANCAKE: 200 calories, 6.5 g total fat (2 g saturated fat), 3.5 g protein, 34 g carbohydrate, 30 mg cholesterol, 130 mg sodium, 1.5 g fiber