Gingerbread Pancakes

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Total Time 30 mins

Course Breakfast

Servings

Calories 397 kcal

Equipment

Small saucepan
Wooden spoon
Large mixing bowl
Weighing scales
Measuring jug
Large non-stick frying pan
Fish slice

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

Instructions

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.

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

Nutrition

Calories: 397kcal

Keyword Serves 4