Gingerbread Pancakes

Name: Gingerbread Pancakes
Total time: 30 min
Ingredients: 2 tbsp butter (plus extra melted for brushing); 3 tbsp dark brown sugar; 1 tbsp black treacle; 250 g plain flour; 2 tsp baking powder; 2 tsp ground ginger; 2 tsp ground cinnamon; 1/2 tsp allspice; 200 ml buttermilk; 2 egg (large); 1 tsp vanilla bean paste; maple syrup (to serve); half-fat crème fraîche

30 mins

397 cals per serving

Donal's Notes

These Gingerbread Pancakes are rich with festive spice and sweetened with dark brown sugar and treacle. A welcome addition to your Christmas morning spread served creme fraiche and copious amounts of maple syrup

calories do not include ingredients to serve

Equipment

Small saucepan

Wooden spoon

Large mixing bowl

Weighing scales

Measuring jug

Large non-stick frying pan

Fish slice

Method

Add the melted butter, sugar and treacle to a small pot and place over a medium high heat until the butter has melted and sugar has dissolved.

In a large mixing bowl combine the flour with the baking powder and spices. Create a well in the centre and pour in the buttermilk, butter/sugar mixture, eggs and vanilla bean paste. Whisk together until a smooth batter forms.

Brush a large nonstick frying pan with melted butter and place over a medium heat. Add roughly a tablespoon of the batter per pancake across the pan, leaving space for the batter to expand as it cooks. Cook for 2-3 minutes on either side.

Keep warm in a low oven before serving with maple syrup and dollops of creme fraiche.