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
- 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.
- 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.
- 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.