GINGER PANCAKES WITH MAPLE-PECAN SYRUP

Ginger Pancakes With Maple-Pecan Syrup image

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.

Provided by Kittencalrecipezazz

Categories Breakfast

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 16

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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

Steps:

For the syrup, mix all ingredients in a saucepan; heat to boiling.
Keep warm over low heat.
For the pancakes; mix the first 7 ingredients in a large bowl.
In another bowl mix the eggs, water, buttermilk, melted butter and brown sugar; add to the dry ingredients; mix well to combine.
Grease a griddle with butter.
Drop about 1/3 cup pancake batter onto the griddle; cook the pancakes turing once until done.
Serve with warm syrup.

Nutrition Facts : Calories 911.2, Fat 24.4, SaturatedFat 9.1, Cholesterol 103.1, Sodium 1076.3, Carbohydrate 166.2, Fiber 3.9, Sugar 102.2, Protein 12.5