Turmeric pancakes
By Miriam Nice
Ground turmeric adds a splash of all-natural colour to this easy pancake recipe – serve with sliced fresh fruit, a dollop of lemon curd and some stem ginger for extra spice.
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Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 329
-
fat 11g
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saturates 6g
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carbs 45g
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sugars 7g
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fibre 2g
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protein 11g
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salt 1g
Ingredients
- 200g self raising flour
- 1 tsp baking powder
- 2 tbsp honey
- ¼ tsp ground ginger
- ½ tsp ground turmeric
- 200ml milk
- 3 eggs
- 25g butter, melted plus extra for frying
- 1-2 balls stem ginger, sliced
- 4 tbsp orange or lemon curd
- slices of orange or mango
Method
Put all of the pancake ingredients in a mixing bowl and whisk together until smooth and lump-free.
Heat a small knob of butter in a large non-stick frying pan until melted and foaming. Add 2 tbsp batter to make each pancake and swirl it round into a circle with the back of the spoon. Cook them for 2-3 mins on one side then flip them over with a spatula and cook for a further minute until golden and cooked through. Heat oven to its lowest setting, transfer the cooked pancakes to a tray and keep them warm in the oven until they’ve all been fried.
Stack the pancakes up with lemon curd, ginger and fresh fruit slices on top.
