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December 19, 2021

These gingerbread pancakes 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: 4
Time: 30 mins

Ingredients (US & METRIC):

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

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. 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. 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. Keep warm in a low oven before serving with maple syrup and dollops of creme fraiche.


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