Gingerbread pancakes recipe

• 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

Directions

1. Stir together the dry ingredients for the pancakes in a large mixing bowl until well blended. Combine the maple syrup, milk, and beaten egg in a jug. Pour the batter into the flour mixture and whisk until smooth.
2. Heat a frying pan with a small amount of sunflower oil. Large spoonfuls of batter should be added to the heated pan for 8cm wide pancakes, which will need to be cooked in batches. Cook for 3-4 minutes, or until bubbles appear on the surface, then flip and cook for another minute, or until golden brown.
3. To make the sauce, gradually boil the butter, orange juice, and maple syrup until the butter has melted, stirring constantly. Cook for 2 minutes, or until the sauce has thickened. Allow for 1 minute of cooling after adding the orange zest. Serve the pancakes piled, with Greek yoghurt and fresh orange on top, and the orange maple sauce poured on top.