Gingerbread Pancakes – these little gems are light, fluffy and pack an authentic gingerbread flavour.
Since Christmas is less than a week away and I’m now officially on holidays from work – yay, I thought that I would prepare brunch for myself and at least, attempt to find my Christmas spirit and festive cheer. These pancakes certainly did that!
This recipe was in the same edition of the supermarket magazine as the Brûlee Calypso® Mango with Passionfruit Cream and I remember thinking to myself, I have to give these a go. Now, I’m not much of a gingerbread person but they sounded very, well, like Christmas in a pancake. Who doesn’t want a bit of that?
Here’s the low down on these pancakes:-
- they are super easy to make and only took me around 15 minutes to prepare everything, plus cooking time which is perfect for breakfast, a leisurely brunch or even as a dessert.
- the batter was relatively uneventful until, I put the ground ginger and mixed spice in. Then it really came to life. The scent emanating from the bowl as these two spices danced and intermingled with everything else was a sensory overload and had me quietly thinking to myself, that these are going to be awesome!
- the cooking side of things is easy, as pancakes pretty much tell you when you need to flip them over to the other side. If you don’t know; pancakes are ready to be turned when the pancake starts to show bubbles in the batter. Which is great until you flip them. Then the question of how long do you cook them comes into play as there are no more bubbles to tell you anything.
- the recipe says to cook for 2 minutes each side. I did this for the first batch and well they ended being fed to my insinkerator as they were a little blackened.
- the next batch I cooked until bubbles appeared. I then flipped and cooked them for another 40 seconds to a minute and they were perfect. Assuming that each stove top works slightly differently with heat distribution you may need to keep an eye on your cooking times.
- I followed the recipe serving suggestion and dusted my pancakes with icing sugar, drizzled maple syrup and added some freshly whipped cream. Now, they looked great, but nothing really livens up a pancake like the addition of colour. Since I had some fresh strawberries in the fridge, I diced a few of them and sprinkled them over the top, for me, it was certainly more appealing to my eyes.
Here is the link to the Fresh Magazine Recipes | Woolworths website: https://www.woolworths.com.au/shop/recipedetail/6493/gingerbread-pancakes or scroll below.
- 1 cup self-raising flour
- 1/4 teaspoon bicarbonate of soda
- 1/4 cup brown sugar firmly packed
- 2 teaspoon ground ginger
- 1 teaspoon mixed spice
- 1 cup milk
- maple syrup to drizzle
- cream, whipped
- icing sugar to dust
Combine self-raising flour, bicarbonate of soda, brown sugar, ground ginger and mixed spice in a bowl. Whisk milk and egg together in a jug. Stir into flour mixture.
Spray a non-stick frying pan with oil and heat over medium heat.
Pour 1/4 cup of batter into pan. Cook for 2 minutes each side, turning when bubbles appear on the surface. Remove and keep warm. Repeat with remaining batter. Dusk pancakes with icing sugar. Serve with whipped cream and maple syrup.
How to make Gingerbread Pancakes at your house:
— 001 —
Whisk egg and milk in a separate bowl and set aside.
— 002 —
In a large mixing bowl, add flour, bicarbonate soda, brown sugar, ginger and mixed spice. Add the whisked egg and milk mixture to your mixing bowl. Stir continuously until combined.
— 003 —
Heat a large frypan over a medium heat. Coat the surface of the pan with spray cooking oil.
— 004 —
Use a 1/4 cup measure to spoon the batter to the frypan. Cook in batches.
— 005 —
Pancakes are ready to be flipped when bubbles appear. Continue to cook for 1-2 minutes on the other side. Remove from heat.
— 006 —
Serving suggestion: Dust pancakes with icing sugar, drizzle maple syrup and dollop some cream. Add fresh berries, optional.