Recipes

Ginger Spice Pancakes

House Chef Abbie Leeson USA
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10 - 12 Pancakes
icon--seal icon--difficulty
Easy-peasy
icon--seal icon--time
1hr 15min

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Ingredients
Metric
Cups
250g all-purpose flour (plain flour) 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoons cinnamon 1/4 teaspoons nutmeg 350ml milk, plus more as needed 2 large eggs, lightly beaten 60g unsalted butter, melted 2 tablespoons The Ginger People® Organic Ginger Spread The Ginger People® Organic Ginger Syrup
2 cups all-purpose flour (plain flour) 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoons cinnamon 1/4 teaspoons nutmeg 1-1/2 cups milk, plus more as needed 2 large eggs, lightly beaten 1/4 cup unsalted butter, melted 2 tablespoons The Ginger People® Organic Ginger Spread The Ginger People® Organic Ginger Syrup
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Directions
Stir together flour, baking powder, salt, cinnamon and nutmeg in a large bowl.
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Whisk together milk, eggs, butter and Ginger Spread in another bowl.
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Add wet ingredients to dry; stir gently just until lumps are nearly gone. If the batter is very thick, stir in 1-2 tablespoons milk as needed. Batter can be used immediately or for best results, let stand 1 hour before baking pancakes.
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Preheat electric griddle to medium heat. When a drop of water flicked on the surface sizzles and evaporates quickly, the griddle is ready. Spray griddle with nonstick cooking spray or brush with butter. Spoon 1/4 cup batter onto the griddle for each pancake. See it
Cook until bubbles form on top and the pancakes are golden underneath, 1-2 minutes. Flip pancakes over and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter.
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Serve hot pancakes with Ginger Syrup.
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Top tip

Replace the all-purpose flour with gluten-free flour plus one teaspoon gluten substitute (such as xanthan or guar gum). Instead of baking powder, add 2 teaspoons cream of tartar.

Abbie
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Our Chef
House Chef Abbie Leeson
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