Monday, December 12, 2016

12 Days of Christmas - Day 1 Gingerbread Pancakes



I can't believe how close Christmas is! 12 Days away in fact. To make up for my lack of posting over October and November, I have decided to do a recipe bonanza for the 12 days leading up to Christmas.

For Day 1 I thought that I would start with a breakfast recipe. I'm not sure exactly when it happened, but sometime during my teenage years (maybe when I got more into cooking), Christmas breakfast became quite an important thing. I didn't always have to be a complicated recipe, but it had to be a treat and it had to be delicious! Years past it has been crepes with fruit compote, croissants and fruit salad, or cinnamon buns that we left to rise the night before. Another great option would be these Gingerbread Pancakes.

Made with wholemeal flour and low in refined sugar, they make a great option for those who want to save their sugar loading for dessert! The ginger and spice flavours in these pancakes are definitely reminiscent of Christmas. The other benefit is that these can be made by kids (under supervision). I used to love making pancakes with my Dad on a Sunday morning and what is Christmas for if not to create memories with family?

Enjoy xx


Serves 4

Ingredients
1 cup wholemeal flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
2 Tbsp Sugar
2 Tbsp Rice Malt Syrup
3 eggs
2 cups milk (plus extra if you want to thin out the mix further)
1/4 cup butter, melted

Maple Syrup to serve

In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger and sugar.

In a separate bowl, whisk together the Rice Malt Syrup, eggs, milk and butter. Make a well in the dry ingredients and add the wet. Gently fold together until just mixed, adding more milk if you want a thinner batter.

Heat a frypan over a medium high heat. If not using non-stick, coat with a little butter. Spoon a 1/4 cupful of mixture into the pan. Leave to cook until there are bubble forming in the centre (around 2-3 minutes), then flip. Cook for a further minute and then remove to plate to keep warm while the remainder cook.

Serve warm with Maple Syrup and if you live in the Southern Hemisphere, strawberries.

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