makes 2 servings
1/2 tablespoon unsalted butter
1 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1 t aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon vanilla extract
1 cup low-fat buttermilk
1 egg, lightly beaten
1. Preheat an electric skillet to 350 degrees. Melt about 1/2 tablespoon of butter in the skillet.
2. In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices.
3. Make a well in the center of the dry ingredients.
4. Combine the beaten egg, buttermilk, and vanilla.
5. Pour the liquid ingredients into the well in the dry ingredients. Stir to combine. The batter will be slightly lumpy. Add in more buttermilk to thin out the batter if necessary.
6. Pour the batter onto the prepared skillet to make the pancake size you prefer. Flip the pancakes when bubbles form on top.
7. Cook for an additional minute or two, or until the other side is lightly browned. Remove from the skillet and place on a plate.
8. Put the plate in a oven set at around 200 degrees to keep the pancakes warm while you make the rest of the batch.
9. Serve with a generous sprinkle of powdered sugar and pure maple syrup.