Servings: Makes about 18-20 pancakes
Ingredients 2-inch piece fresh ginger , peeled and cut into small chunks2 cups pure maple syrup2 cups all-purpose flour1/3 tablespoon sugar2 tablespoons baking powder1/4 teaspoon ground ginger1 teaspoon salt2 1/2 cups milk6 tablespoons unsalted butter , melted2 large eggs , lightly beatenVegetable 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.