Breakfast favorite a treat for Mom

Pancakes are a perennial favorite, in part because they're fun and easy to make, both desirable attributes for a Mother's Day meal.

Way better than flapjacks from a packaged mix, these double-ginger pancakes with orange-vanilla yogurt creme are as good as something you'd be served for brunch at a restaurant, yet easy enough for the kids to help prepare.

Servings: 4

For the orange-vanilla yogurt creme:

1 cup Greek-style vanilla yogurt

2 tablespoons orange juice

2 teaspoons grated orange zest

For the pancakes:

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground dry ginger

1 teaspoon cinnamon

3/4 teaspoon ground allspice

1/4 teaspoon salt

1/2 cup butter

1 cup orange juice

1/2 cup molasses

2 tablespoons brown sugar

2 tablespoons grated fresh ginger

2 large eggs

Oil or melted butter, for the pan


Heat the oven to 200 degrees.

To make the orange-vanilla yogurt creme, in a small bowl whisk together the yogurt, orange juice and orange zest. Set aside.

To make the pancakes, in a large bowl whisk together the flour, baking soda, ground ginger, cinnamon, allspice and salt.

In a medium saucepan, melt the butter. Whisk in the orange juice, molasses, brown sugar and grated fresh ginger. Whisk in the eggs. With a rubber spatula, fold the orange juice mixture into the dry ingredients just until no trace of the flour remains.

Heat a large skillet or griddle over medium-low. Lightly brush it with oil or melted butter.

With a 1/4 cup measure, drop the batter into the skillet, allowing room for the pancakes to spread. Cook the pancakes until bubbles appear and the edges are set, about 2 minutes. Flip the pancakes and cook until browned on the second side, about another minute.

As the pancakes are cooked, place them on an oven-safe plate and place in the oven to keep warm. Serve the pancakes topped with the orange-vanilla yogurt creme.