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Ginger Pancakes With Maple-pecan Sauce

3 1/3 cups all purpose flour
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon ground cloves
1 1/4 teaspoons ground ginger
1 cup water
1 1/4 cups buttermilk
2 eggs, lightly beaten
1/4 cup plus 2 tablespoons butter, melted
1/3 cup brown sugar, packed

2 cups maple syrup
1/2 cup honey
3/4 cup chopped pecans
1/2 teaspoon cinnamon

Mix first seven ingredients well in large bowl. Combine eggs,
water, buttermilk, butter, and brown sugar. Add to dry ingredients.
Mix well.

For each pancake, pour about 1/3 cup on greased (with butter)
griddle. Cook until done. Serve with maple sauce. Batter keeps
in refrigerator 3-4 days if covered.

For sauce, mix syrup, honey, pecans and cinnamon in medium saucepan.
Heat until boiling. Keep warm over low heat.

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