Gingerbread pancakes recipe
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
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Shop ingredientsEach serving contains
- Energy
- 485kJ 116.0kcal
- Fat
- 5g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 17.1gProtein 2.4gFibre 0.8g
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- 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.
- 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.
- 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.
