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Turmeric pancakes

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.

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 329
  • Carbohydrates 45
  • Saturated Fat 6
  • Sugar 7
  • Protein 11
  • Fat 11
  • Fibre 2
  • Salt 1

Nutrition per serving

  • Calories 329
  • Carbohydrates 45
  • Saturated Fat 6
  • Sugar 7
  • Protein 11
  • Fat 11
  • Fibre 2
  • Salt 1

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

  1. Put all of the pancake ingredients in a mixing bowl and whisk together until smooth and lump-free.

  2. 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.

  3. Stack the pancakes up with lemon curd, ginger and fresh fruit slices on top.