Hey PJ, I am from Pittsburgh and have eaten Pamela's pancakes many, many times! Next time you are in my neck of the woods, give a shout and I'll treat you at Pamela's! I have a wonderful recipe for a ginger molasses cookie that I got from the Pittsburgh Post- Gazette years ago. I make it every year for Christmas (in fact I ate the last one from this year just last night!) The recipe I use is great because it makes a thick, substantial cookie with wonderful spicy flavor (courtesy of KAF Vietnamese cinnamon, simply THE BEST, and freshly grated dried ginger). However, I am intrigued to try adding both the fresh ginger and the crystallized ginger as well as the black pepper ( KAF's guaranteed pumpkin pie recipe calls for black pepper and it really does enhance the flavor without overpowering). Questions to you -- do I have to make adjustments to the amount of flour to allow for the moisture in the fresh ginger? Will adding crystallized ginger have an effect on the dough that I need to consider? You should be fine making these additions without altering the ratios at all. ~Amy

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