Last weekend I was still feeling rubbish so we made a yummy brunch to cheer me up. I would never have thought of flavouring pancake batter but these gingerbread pancakes were really good! The maple syrup really brought out the flavour, and everyone knows that syrup and bacon are best friends. Also, as a new Elf convert I like to stick to the four main food groups: candy, candy corns, candy canes and syrup!
Gingerbread pancakes (recipe from Lorraine Pascale’s Fast, Fresh and Easy Food)
1. Mix 225g self raising flour, 3 tbsp soft light brown sugar, 1 tsp baking powder, 1 tsp ground cinnamon, 2 tsp ground ginger and a pinch of salt in a large bowl and make a well in the centre.
2. Add zest of 1/2 a lemon, finely grated, a couple of drops of vanilla essence and gradually pour in 300ml semi skimmed milk, mixing well so the mixture is smooth. Beat in 1 medium egg then set the mixture aside.
3. Heat some sunflower oil in a large frying pan over a medium heat and spoon in dollops of the pancake mix. I could fit 3 at a time in my pan. Leave to cook for 1-2 minutes until golden then flip them over and cook for another 1-2 minutes on the other side.
4. Once cooked put on a baking tray and pop into a warm oven until you have used up all the batter. Serve with crispy bacon and plenty of maple syrup. Yum.