Name: Gingerbread pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 10
Ingredients: 150g self-raising flour; ½ tsp baking powder; 1 tsp ground ginger; 1 tsp cinnamon; 2 tsp golden caster sugar; 1 egg beaten; ½ tbsp maple syrup plus extra to serve; 200ml full-fat milk or semi-skimmed milk; vegetable oil for frying; 100g pitted dates chopped, to serve; 100ml crème fraîche to serve

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Gingerbread pancakes

Gingerbread pancakes

Chelsie Collins

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Makes 10

Easy

Prep: 10 mins

Cook: 15 mins - 20 mins

A star rating of 4.7 out of 5.13 ratingsRate

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The ultimate Christmas breakfast treat, these American-style pancakes are lightly spiced with ginger and cinnamon, topped with maple syrup and dates

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g self-raising flour
½ tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
2 tsp golden caster sugar
1 egg

beaten
½ tbsp maple syrup

plus extra to serve
200ml full-fat milk

or semi-skimmed milk
vegetable oil

for frying
100g pitted dates

chopped, to serve
100ml crème fraîche

to serve

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Nutrition: per serving

kcal111
fat5g
saturates1g
carbs14g
sugars2g
fibre1g
protein3g
salt0.3g

Method

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.

Recipe from Good Food magazine, December 2016

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A star rating of 4.7 out of 5.13 ratings

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