- 150g self-raising flour
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tsp ground ginger
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 2 tsp golden caster sugar
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- ½ tbsp maple syrup, plus extra to serve
The rising spring sap of a number of varieties of maple tree…
- 200ml full-fat milk or semi-skimmed milk
- vegetable oil, for frying
- 100g pitted dates, chopped, to serve
Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…
- 100ml crème fraîche, to serve
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.
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.
Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.