Bob Blumer’s Ginger and Pecan Pancakes
Bob Blumer’s Ginger and Pecan Pancakes
Rating: (1 rated)
  • 1 1/2 cups (375 ml) unbleached all-purpose flour
  • 1/4 cup (60 ml) sugar
  • 1 1/2 teaspoons (7.5 ml) baking powder
  • 1/2 teaspoon (2.5 ml) salt
  • 2 eggs
  • 1 1/2 cups (375 ml) buttermilk or milk
  • 3 tablespoons (45 ml) unsalted butter, melted
  • 1/4 cup (60 ml) crystallized ginger, finely chopped
  • 1/4 cup (60 ml) pecan pieces, toasted and coarsely chopped
  • Grated zest of 1 orange
  • Softened unsalted butter, for cooking
  • Maple syrup
  • Preparation
  • In a bowl, combine the flour, sugar, baking powder and salt.
  • In another bowl, blend the eggs, buttermilk and melted butter. With a whisk, gradually stir in the dry ingredients until the batter is smooth. Add buttermilk or flour, as needed. Right before cooking the pancakes, add the ginger, pecans and orange zest.
  • Heat a non-stick skillet over medium heat. Brush with butter. Pour the desired amount of batter for each pancake. Cook for about 1 minute per side or until browned. Set aside on a plate and cover.
  • Drizzle with maple syrup or Vanilla and Star Anise-Flavored Blueberry Compote.
  • Description
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