Gingerbread Pancakes

Name: Gingerbread Pancakes
Cook time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 160g self raising flour; 1 egg; 200ml milk; 1/2 tsp baking powder; 2 tsp ground ginger; 1 tsp cinnamon; 1 tbsp caster sugar; 1 tbsp Hilltop Amber Maple Syrup; 6-8 chopped dates; 120ml lemon yoghurt; Handful fresh blueberries; Extra maple syrup to serve

Rated 5.0 stars by 1 users

Servings

Cook Time

10 minutes

'A perfect breakfast at Christmas time. I first made these last Christmas Day for breakfast and everyone loved them. Sprinkled with gold glitter for added sparkle - it is Christmas after all. Makes about 8 pancakes!'

(credit to @yorkshire.foody)

Ingredients

160g self raising flour
1 egg
200ml milk
1/2 tsp baking powder
2 tsp ground ginger
1 tsp cinnamon
1 tbsp caster sugar
1 tbsp Hilltop Amber Maple Syrup
6-8 chopped dates
120ml lemon yoghurt
Handful fresh blueberries
Extra maple syrup to serve

Directions

Add flour, ginger, cinnamon, baking powder and sugar to a bowl.
Mix the egg, syrup and milk together.
Add to the dry ingredients and whisk until you get a smoother batter.
Heat a little oil and butter in a pan over a medium heat.
Add a large spoonful of batter to the pan and cook until bubbles start to form on the top, then flip and cook for a further minute until fluffy.
Pop into a bowl and sprinkle over the dates and blueberries. Pour over maple syrup and add a spoonful for lemon yoghurt.