Ginger Pancakes With Maple Pecan Sauce
|All purpose flour||3 1⁄3 Cup (53.33 tbs)|
|Baking powder||2 1⁄4 Teaspoon|
|Baking soda||2 1⁄4 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground ginger||1 1⁄2 Teaspoon|
|Ground cloves||3⁄4 Teaspoon|
|Buttermilk||1 1⁄4 Cup (20 tbs)|
|Water||1 Cup (16 tbs)|
|Eggs||2 , lightly beaten|
|Margarine||6 Tablespoon, melted (1/4 Cup Plus 2 Tablespoons)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Maple pecan sauce||1⁄2 Cup (8 tbs)|
Combine first 7 ingredients in a large bowl; make a well in center of mixture.
Combine buttermilk, water, eggs, margarine, and brown sugar; add to dry ingredients, stirring just until dry ingredients are moistened.
For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle or skillet.
Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
Top pancakes evenly with Maple Pecan Sauce.