Gingerbread pancakes
Ingredients
- Step 1 150g self-raising flour
- Step 2 ½ tsp baking powder
- Step 3 1 tsp ground ginger
- Step 4 1 tsp cinnamon
- Step 5 2 tsp golden caster sugar
- Step 6 1 egg , beaten
- Step 7 ½ tbsp maple syrup , plus extra to serve
- Step 8 200ml full-fat milk or semi-skimmed milk
- Step 9 vegetable oil , for frying
- Step 10 100g pitted dates , chopped, to serve
- Step 11 100ml crème fraîche , to serve
Calories: 111
Carbohydrate: 14 g
Protein: 3 g
Fat: 5 g
Cook time: 30 minutes
Prep time: 10 minutes
Total time: 40 minutes
Servings: 10
TAGS
Breakfast
Brunch
Chelsie Collin
Christma
Gingerbread
Indulgent
Pancake
Vegetarian
Winter
Directions
- Step 1 Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.
- Step 2 Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes.
- Step 3 Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.