Ginger Pancakes With Maple-Pecan Syrup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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If you want an extra fluffy pancake use club soda in place of water or use 1/2 cup each. This makes a lot of pancakes, good thing though these are so good!... this batter will keep covered in the refrigerator for up to 4 days. Ingredients:
3 1/3 cups flour |
2 1/4 teaspoons baking powder |
2 1/4 teaspoons baking soda |
3/4 teaspoon salt |
2 teaspoons cinnamon |
3/4 teaspoon clove |
1 1/4 teaspoons ginger powder |
1 cup water (or club soda) |
1 1/4 cups buttermilk |
2 large eggs, lightly beaten |
6 tablespoons butter, melted |
1/3 cup brown sugar, packed |
2 cups maple syrup |
1/2 cup honey |
3/4 cup finely chopped pecans |
1/2 teaspoon cinnamon |
Directions:
1. For the syrup, mix all ingredients in a saucepan; heat to boiling.
2. Keep warm over low heat.
3. For the pancakes; mix the first 7 ingredients in a large bowl.
4. In another bowl mix the eggs, water, buttermilk, melted butter and brown sugar; add to the dry ingredients; mix well to combine.
5. Grease a griddle with butter.
6. Drop about 1/3 cup pancake batter onto the griddle; cook the pancakes turing once until done.
7. Serve with warm syrup.
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