• 2-inch piece fresh ginger , peeled and cut into small chunks
• 2 cups pure maple syrup
• 2 cups all-purpose flour
• 1/3 tablespoon sugar
• 2 tablespoons baking powder
• 1/4 teaspoon ground ginger
• 1 teaspoon salt
• 2 1/2 cups milk
• 6 tablespoons unsalted butter , melted
• 2 large eggs , lightly beaten
• Vegetable oil (for griddle)
• 3 large peaches , peeled and thinly sliced

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.