Ginger Spice Pancakes

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

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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.

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