Treat Mom to intense ginger pancakes

(Make Mom Double-Ginger Pancakes with Orange-Vanilla Yogurt Crème for her special day/Larry Crowe photos, The Associated Press)

It seems like brunch is the meal of choice when it comes to treating Mom on her special day. There are plenty of ways to be creative with this meal, from sweet to savory. And the kids are good at helping out.

You’ll find recipes for a savory French toast and a creamy, decadent rice pudding tailored for Mom on today’s Busy Cook in the Poughkeepsie Journal.

Here’s another recipe from Jim Romanoff of The Associated Press for seductive gingerbread pancakes. This recipe doubles up on the dose of spice by using ground dry and grated fresh ginger.

Top them off with the triple treat of crystallized ginger and Mom will be impressed with your culinary talents.

Double-Ginger Pancakes with Orange Vanilla Yogurt

Start to finish: 35 minutes
Servings: 4

For the orange-vanilla yogurt creme:

1. 1 cup Greek-style vanilla yogurt
2. 2 tablespoons orange juice
3. 2 teaspoons grated orange zest

For the pancakes:

1. 2 cups all-purpose flour
2. 2 teaspoons baking soda
3. 2 teaspoons ground dry ginger
4. 1 teaspoon cinnamon
5. 3/4 teaspoon ground allspice
6. 1/4 teaspoon salt
7. 1/2 cup butter
8. 1 cup orange juice
9. 1/2 cup molasses
10. 2 tablespoons brown sugar
11. 2 tablespoons grated fresh ginger
12. 2 large eggs
13. Oil or melted butter, for the pan

Heat the oven to 200 F.

• 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.

Nutrition information per serving (values are rounded to the nearest whole number): 648 calories; 221 calories from fat; 25 g fat (15 g saturated; 1 g trans fats); 151 mg cholesterol; 95 g carbohydrate; 12 g protein; 2 g fiber; 864 mg sodium.