Gingerbread pancakes
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Gingerbread pancakes

By Chelsie Collins

The ultimate Christmas breakfast treat, these American-style pancakes are lightly spiced with ginger and cinnamon, topped with maple syrup and dates

  • Prep:10 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 111
  • fat 5g
  • saturates 1g
  • carbs 14g
  • sugars 2g
  • fibre 1g
  • protein 3g
  • salt 0.3g

Ingredients

  • 150g self-raising flour
  • ½ tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 2 tsp golden caster sugar
  • 1 egg, beaten
  • ½ tbsp maple syrup, plus extra to serve
  • 200ml full-fat milk or semi-skimmed milk
  • vegetable oil, for frying
  • 100g pitted dates, chopped, to serve
  • 100ml crème fraîche, to serve

Method

  1. Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.

  2. Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes.

  3. Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.

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