Gingerbread pancakes 

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) 

Method:

  1. Start by adding the flour, cinnamon, nutmeg, sugar and baking powder into a mixing bowl and stir until combined
  2. Next, add the milk, melted butter and egg to the mixture and whisk together all of the ingredients until fully combined 
  3. 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
  4. 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)
  5. 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 
  6. Set aside on a plate (covering in kitchen towel) and make the remaining pancakes
  7. Serve with a generous drizzle of golden syrup and voila! 

Merry Christmas! 

Nic x

  
 

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