Gingerbread pancakes

Gingerbread pancakes recipe

15 ratings

For a special festive breakfast, whip up a batch of these fluffy spiced gingerbread pancakes. Pile them high and drizzle with a sweet orange maple sauce for an indulgent way to start Christmas morning. See method

  • Makes 16
  • 5 mins to prepare and 15 mins to cook
  • 116 calories / serving

Ingredients

  • 150g self-raising flour
  • ½ tsp baking powder
  • 1½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg (or freshly grated)
  • 2 tsp dark soft brown sugar
  • ½ tbsp maple syrup
  • 200ml semi-skimmed milk
  • 1 medium egg, beaten
  • sunflower oil, to fry

For the orange maple sauce

  • 25g butter
  • ½ orange, zested and juiced
  • 75ml maple syrup

Each serving contains

  • Energy

    485kj
    116kcal
    6%
  • Fat

    5g 7%
  • Saturates

    2g 9%
  • Sugars

    6g 7%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 17.1g Protein 2.4g Fibre 0.8g

Method

  1. In a large mixing bowl, stir together the dry ingredients for the pancakes until well combined. In a jug, combine the maple syrup, milk and beaten egg. Pour into the flour mixture and whisk until you have a smooth batter.
  2. Brush a frying pan with a little sunflower oil, then heat. Add large spoonfuls of batter to the hot pan for pancakes about 8cm wide – you will need to cook these in batches. Cook for 3-4 mins until bubbles form on the surface, then flip and cook for 1 min more, until golden.
  3. For the sauce, gently heat the butter, orange juice and maple syrup, stirring until the butter has melted. Simmer for 2 mins until thickened. Add the orange zest and leave to stand and cool for 1 min. Serve the pancakes stacked, topped with Greek yoghurt and fresh orange and drizzled with the orange maple sauce.

See more Breakfast recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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