Pumpkin-Ginger Pancakes with Ginger Butter

Add some extra flavor to your tall stack with pumpkin and nutmeg. The creamy texture of the dough makes the pancakes soft and moist-perfect for filling with ginger oil.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, combine the egg, milk, pumpkin, yogurt, and butter until smooth. Mix egg mixture with flour mixture until evenly moistened.Preheat a non-stick skillet or 12-inch non-stick skillet over medium-high heat (350 °); when hot, brush lightly with butter and adjust the heat to maintain the temperature. Place the batter in 1/3 cup portions in the skillet and carefully spread it out into 4-inch circles. Cook until the bottom of the pancakes is browned and the edges are dry, 2 to 3 minutes; turn with a wide spatula and brown on the other side, 2 to 3 minutes more. When the pancakes are ready, transfer them to baking sheets and keep them in a preheated 200 ° oven. Serve warm with candied ginger butter and maple syrup.Butter with ginger and candied fruits: In a bowl, use a wooden spoon to stir 2 tablespoons of finely chopped candied ginger with 1/4 cup (1/8 pound) soft butter (soften in the microwave on full power [100%] for 5-10 seconds). Refrigerate until set before serving. It turns out about 1/4 cup.A nutritional analysis is provided for each pancake.