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Old 12-27-2009, 01:25 PM   #901
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I tried (again) to make ginger pancakes. It seems no matter what I do, I can't taste the ginger.
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Old 12-27-2009, 01:29 PM   #902
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are you using powdered ginger? have you tried diced candied ginger? Or how about a ginger-infused syrup?
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Old 12-27-2009, 01:32 PM   #903
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are you using powdered ginger? have you tried diced candied ginger? Or how about a ginger-infused syrup?
This morning, I used powdered ginger in the batter and added crystallized ginger after pouring the batter onto the griddle.
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Old 12-27-2009, 01:33 PM   #904
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Is it old ginger? How much did you use in the batter?
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Old 12-27-2009, 01:37 PM   #905
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Is it old ginger? How much did you use in the batter?
No, and I don't know.

I just used the shaker. I'd guess about 25-33% coverage on top the flour.
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Old 12-27-2009, 01:42 PM   #906
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Use more ginger. Here are some recipes, and it looks like they call for quite a bit more ginger than a sprinkling on top.
ginger pancakes recipe - Google Search
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Old 12-27-2009, 01:53 PM   #907
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Use more ginger. Here are some recipes, and it looks like they call for quite a bit more ginger than a sprinkling on top.
ginger pancakes recipe - Google Search
In the past, I've used 16 times the amount of ginger in pancakes that the spice calls for to make gingerbread, and still couldn't tell it was even in there. Although that might have been old ginger.
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Old 12-27-2009, 01:55 PM   #908
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Some of these recipes call for between 1.5 teaspoons to a tablespoon in a single batch of pancakes. I'd say that if you use that much and still can't taste it, then it would be old ginger.
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Old 12-27-2009, 02:03 PM   #909
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Some of these recipes call for between 1.5 teaspoons to a tablespoon in a single batch of pancakes. I'd say that if you use that much and still can't taste it, then it would be old ginger.
I want to say I got as high as 2-4T per 1/2 cup of flour.
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Old 12-27-2009, 02:06 PM   #910
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wow. and you still can't taste it? 4T (1/4 cup) of ginger to 1/2 cup of flour is a lot of ginger.
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