Ginger Pancakes

Now this is my kind of breakfast...or brunch...or dinner...or treat after dinner :) A lady in my ward made these for Enrichment Night as part of her class on "Cooking with Whole Grains." I was in lust at first sight, and then in love at first bite. She added cooked sweet potatoes to her batter (I added pureed pumpkin to mine). The pancakes are so light, and when topped with Killarney Cream (a whipped cream/sour cream syrup)...oh man...it's heaven. We made them tonight after dinner because I couldn't wait until morning. Patience isn't usually a problem for me unless it's being tested by Heavenly Ginger Pancakes. See, I couldn't even get a picture of the pancakes with the Killarney Cream because I ate them before I could get my camera :) You're lucky I got any pictures at all--
Ginger Pancakes
1 1/2 cups barley flour
1 tsp salt
2 tsp baking powder
2 Tbsp honey
2 eggs
1/3 cup melted butter (I used 1/4 cup and it worked just fine)
1 1/2 cups milk
1 (1/2-inch) cube fresh, peeled ginger root (or 1 tsp ground ginger)
1 cup cooked sweet potato or yam (I used pureed pumpkin)
Honey or syrup

1. Stir together flour, salt, and baking powder in a large mixing bowl.
2. Combine honey, eggs, butter, milk, sweet potato, and ginger root in Bosch blender. Whip until ginger is pureed (or just grate ginger before). Pour into flour mixture. Mix well.
3. Lightly grease griddle and heat. Pour batter into 8-inch circles on hot griddle. Turn once. Serve warm with honey or syrup (or Killarney Cream).
Makes 12 pancakes

Variations:
1. Whole wheat, oat, buckwheat, and rye flours may be used instead of barley flour.
2. Use 1 tsp cinnamon instead of ginger.


Killarney Cream
1 cup whipping cream
1 cup sour cream
4 Tbsp honey
2 cups sliced fruit (I didn't add any fruit)

Whip the sour cream and whipping cream together until soft peaks form. Slowly add the honey. Fold in fruit, if desired. Generously spread over pancakes.