What really makes these pancakes cook? Ginger—in the batter and syrup.
Servings: Makes about 18-20 pancakes
  • 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
  • Directions
    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.


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