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Ginger Pancakes With Maple Pecan Sauce

Healthycooking's picture
  All purpose flour 3 1⁄3 Cup (53.33 tbs)
  Baking powder 2 1⁄4 Teaspoon
  Baking soda 2 1⁄4 Teaspoon
  Salt 3⁄4 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.

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