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Gingerbread Pancakes | DonalSkehan.com
  • breakfast

Gingerbread Pancakes

December 14

 have a new recipe this year for Gingerbread Pancakes which are rich with festive spice and sweetened with dark brown sugar and treacle. A welcome addition to your Christmas morning spread served creme fraiche and copious amounts of maple syrup.

  • serves Serves 4
  • time 30mins

Method

  1. 1. Add the butter, sugar and treacle to a small pot and place over a medium high heat until the butter has melted and sugar has dissolved.
  2. 2. In a large mixing bowl combine the flour with the baking powder and spices. Create a well in the centre and pour in the buttermilk, butter/sugar mixture, eggs and vanilla bean paste. Whisk together until a smooth batter forms.
  3. 3. Brush a large nonstick frying pan with melted butter and place over a medium heat. Add roughly a tablespoon of the batter per pancake across the pan, leaving space for the batter to expand as it cooks. Cook for 2-3 minutes on either side.
  4. 4. Keep warm in a low oven before serving with maple syrup and dollops of creme fraiche.

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Ingredients

2 tbsp butter, plus extra, melted, for brushing

3 tbsp dark brown sugar

1 tbsp treacle

8.8oz plain flour

2 tsp baking powder

2 tsp ground ginger

2 tsp ground cinnamon

½ tsp allspice

6.7 fl oz buttermilk

2 large free range eggs

1 tsp vanilla bean paste

Maple syrup, to serve

Creme fraiche, to serve

2 tbsp butter, plus extra, melted, for brushing

3 tbsp dark brown sugar

1 tbsp treacle

250g plain flour

2 tsp baking powder

2 tsp ground ginger

2 tsp ground cinnamon

½ tsp allspice

200ml buttermilk

2 large free range eggs

1 tsp vanilla bean paste

Maple syrup, to serve

Creme fraiche, to serve

You'll Need

Small pot

Large mixing bowl

Large nonstick frying pan