Bob Blumer’s Ginger and Pecan Pancakes | RICARDO

Ingredients

• 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