Description
We all know pancakes rock, and now we know gingerbread pancakes rock, too. Light, elegant and with a soft hint of ginger, they’re the new winter treat.
Ingredients
- 1 cup Flour (we Usually Use Whole Wheat Flour)
- 1 teaspoon Baking Powder
- 1 piece (2cm Size) Ginger, Grated
- 1 teaspoon Cinnamon
- 4 Eggs
- 1 cup Milk
- 4 Tablespoons Maple Syrup
- 2 Tablespoons Butter, Divided
Preparation
Put flour, baking powder, ginger, and cinnamon into a bowl. Add egg, milk and syrup and beat well with a fork or hand blender.
Roughly half the butter will go into the pancake batter. To do that, either use the microwave or heat it up in the pan you’re about to use for the pancake and then pour it into the mix.
Keep heat on medium. Add a ladle of mixture at a time to the pan, cooking for about 3 minutes. Flip the pancake and cook for another 3 minutes. Before every ladle of mixture, grease the pan with a small dollop of butter. Enjoy!
Topping ideas:
We do like good ol’ peanut butter or honey with these pancakes, but also a bit of cream and a splash of lemon go very well. Also very nice: lightly mashed blueberries heated up in a pan.
