Add a festive twist to your breakfast/brunch date this month with these delicious Gingerbread pancakes!
Inspired by a BBC recipe and these Pumpkin Spice pancakes I made to mark the beginning of Autumn, these are a must if you love pancakes as much as I do (literally, if I were queen pancakes would be the only breakfast option).
Ingredients (serves 2, makes 4-5 pancakes):
- 15g unsalted butter, melted (plus a little extra for greasing the frying pan)
- 75g self raising flour, sifted
- 1/2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp nutmeg
- 1 medium sized egg
- 2 tbsp soft brown sugar or 1 and a 1/2 of golden caster sugar
- 70ml whole milk
- Golden syrup to serve (optional)
- Start by adding the flour, cinnamon, nutmeg, sugar and baking powder into a mixing bowl and stir until combined
- Next, add the milk, melted butter and egg to the mixture and whisk together all of the ingredients until fully combined
- Once the mixture has almost doubled in size and resembles a thick batter, take a little nob of butter and place in a non stick frying pan over a low heat
- Once the butter has evaporated, but still greasing the pan, use a ladle (1/3 full) to place the batter into the centre of the pan, forming a circle (the batter usually tends to do this itself but I sometimes have to encourage the shape)
- Leave for 2-3 minutes before flipping (this time will gradually decrease with each pancake as the pan gets hotter) the pancakes should be a light golden brown
- Set aside on a plate (covering in kitchen towel) and make the remaining pancakes
- Serve with a generous drizzle of golden syrup and voila!