Ingredients
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3 1/3
-
2 1/4
-
2 1/4
-
3/4
-
2
-
3/4
-
1 1/4
-
1
-
1 1/4
-
2
-
6
-
1/3
-
-
2
-
1/2
Directions
Ginger Pancakes With Maple-Pecan Syrup, 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 , You did it again Kit; great recipe – made this for visiting family and they really thought I’d done something special Love the blend of flavors – I also added some bits of fresh ginger and followed your recommendation and used a whole cup of club soda, couldn’t ask for a better pancake – soft, fluffy and perfect Thanks for posting
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Steps
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1
Done
|
For the Syrup, Mix All Ingredients in a Saucepan; Heat to Boiling. |
|
2
Done
|
Keep Warm Over Low Heat. |
|
3
Done
|
For the Pancakes; Mix the First 7 Ingredients in a Large Bowl. |
|
4
Done
|
in Another Bowl Mix the Eggs, Water, Buttermilk, Melted Butter and Brown Sugar; Add to the Dry Ingredients; Mix Well to Combine. |
|
5
Done
|
Grease a Griddle With Butter. |
|
6
Done
|
Drop About 1/3 Cup Pancake Batter Onto the Griddle; Cook the Pancakes Turing Once Until Done. |
|
7
Done
|
Serve With Warm Syrup. |
