Servings: Makes about 18-20 pancakes
Combine ginger and maple syrup in a saucepan. Bring to a boil and remove from heat. Let steep 30 minutes to 1 hour. Strain, discard ginger chunks, and set aside.
Combine flour, sugar, baking powder, ground ginger and salt. Add milk, butter and eggs; whisk until most lumps have dissolved.
Heat a griddle over medium-high heat and brush with vegetable oil. Using a measuring cup, pour 1/4 cup of pancake batter onto griddle. When large bubbles form, top with 3 to 5 peach slices, then flip pancakes. Cook another 30 seconds to 1 minute. Remove and keep warm. Serve with additional butter and ginger syrup.
From the July 2002 issue of O, The Oprah Magazine
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