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

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.

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