Yawning and opening my curtains this morning, I was hit with a dull grey view of rain and clouds. In that instant I knew it was going to be a pyjama day, spent stalking food blogs and cooking. Oh and making gingerbread pancakes for breakfast.
Well if I was going to spend my day in my pyjamas, then I was going to be indulgent for breakfast. Okay brunch. I didn’t wake up too early this morning. It’s Saturday, I’m 20, it happens!
My boyfriend is currently slumped over his computer working on some horrible essay for his masters, whilst i’m sat on my bed going “ooo look at this amazing bundt cake”. Naturally he couldn’t care less, but smiles anyway. To pick up his spirits I whipped together a pile of gingerbread pancakes. His favourite flavour being ginger, I’m baking a lot of ginger things at the moment. These pancakes are one of my favourite ginger things I’ve made. Butter or syrup on top? Both of course!
I’ve seen gingerbread pancakes around quite a lot on various blogs, but a lot of them use black treacle (molasses) and I thought that would be too heavy for breakfast, so I made them without it. The result was light but nicely spiced pancakes that weren’t too sweet, allowing you to add your own syrup or not (but why wouldn’t you!?)
This is my best friend deciding that she couldn’t wait for me to find her a knife and fork to eat her pancakes with. Praise indeed.
- 230g self raising flour
- 4tbsp light soft brown sugar
- 1tsp baking soda
- 3tso ground ginger
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 350ml semi skimmed milk
- 1 medium egg
- sunflower or vegetable oil
- Sieve the flour, sugar, ginger, cinnamon and baking soda into a large bowl. Mix together and make a well in the centre.
- Mix the the milk, the egg and the vanilla essence in a jug.
- Pour in the wet ingredients bit by bit to the flour mixture, whisking all the time.
- Keep whisking until you have a smooth mixture.
- Heat a large non stick frying pan on a medium heat with 2 tbsp of oil.
- When heated, spoon in large spoonfuls of the mixture (my frying pan fits 3 at a time).
- Cook for 1-2 minutes until browned on the bottom, then flip the pancakes and cook for another 1-2 minutes.
- Replenish the oil if needed when cooking the rest of the pancakes.
- Serve warm with your favourite syrup. I used golden syrup so not to overpower the flavour of the ginger.
- Top Tip: These go surprisingly well with bacon (tip from my boyfriend)