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Gingerbread pancakes with date caramel

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Ingredients

Adjust Servings:
150g self-raising flour
1 tsp baking powder
1 tsp ground ginger
1 tsp ground sweet cinnamon
1/4 tsp ground nutmeg
1 heaped tbsp soft brown sugar
1 clementine, zested
175ml semi-skimmed milk
1 large free-range egg
Vegetable oil, for frying
6 medjool dates, roughly chopped
TO SERVE
Fresh blueberries
Fresh strawberries, hulled and halved

Gingerbread pancakes with date caramel

It looks super indulgent, but these gingerbread pancakes are low in saturated fat and the date caramel contains no added sugar at all. Topping the pancake stack with vitamin-rich berries adds a freshness which balances the warming spices.

Features:
    Cuisine:
    • 15 Mins
    • Serves 4
    • Easy

    Ingredients

    • TO SERVE

    Directions

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    1. Put the self-raising flour, baking powder, ginger, cinnamon, nutmeg, soft brown sugar and clementine zest in a mixing bowl with a pinch of salt.

    2. Combine the egg and milk in a jug and gradually add to the dry ingredients, whisking until a smooth batter forms.

    3. Heat a drizzle of vegetable oil in a large frying pan over a medium heat and ladle 2-3 small rounds of batter into the pan.

    4. Cook for 1 minute or until bubbles start to form on the surface, then flip over and cook for 1 minute more or until fluffy and cooked through. Transfer to a plate and keep warm while you repeat with the remaining batter. (This recipe makes about 8 gingerbread pancakes).

    5. To make the date syrup, place the dates and a pinch of salt into a saucepan with a splash of boiling water. Cook over a low heat, stirring occasionally, until a smooth pourable sauce forms, adding more water if it starts to thicken too much. (Alternatively you can just use a blender).

    6. To serve, stack the gingerbread pancakes up on a plate and pour the date syrup caramel over the top. Garnish with fresh strawberries and blueberries.

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