These gingerbreadpancakes are rich with festive spice and sweetened with dark brown sugar and treacle. A welcome addition to your Christmasmorning 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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