NUTRITIONAL INFORMATION
Calories: 144kcal
Carbohydrates: 25g
Protein: 3g
Fat: 2g
Saturated Fat: 1g
Cholesterol: 26mg
Sodium: 458mg
Potassium: 215mg
Sugar: 7g
Vitamin A: 115IU
Calcium: 104mg
Iron: 1.3mg
INGREDIENTS
180 g plain (all-purpose) flour
1 tbsp baking powder
1 tbsp baking soda
2 tbsp dark brown or molasses sugar
2 tbsp granulated sugar
Pinch of salt
3/4 tsp dried ginger
1 tsp cinnamon
¼ tsp ground cloves
1 egg lightly whisked
1 tsp vanilla extract
Zest of 1 lemon
190 ml buttermilk
1 tbsp unsalted butter
TO SERVE
Butter
Maple syrup
Mini gingerbread men cake toppers
Fresh cranberries
Edible gold glitter
INSTRUCTIONS
Place the flour, baking powder, baking soda, both sugars, salt, ginger, cinnamon and cloves into a large bowl. Mix together until combined.
Add the egg, vanilla extract, lemon zest and buttermilk, then mix until just combined using a balloon whisk.
Melt the butter in a large frying pan (skillet) over a medium heat, then carefully wipe the butter around with a kitchen towel so the pan is finely coated. Pour in enough mixture to make three pancakes (approx. 60ml or ¼ cup of the mixture per pancake). Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm (about 2-3 minutes). Cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture - until all the pancakes are cooked (you can keep the pancakes warm in a very low oven whilst you’re making each batch).
Serve the pancakes topped with a pat of butter and a drizzle of maple syrup. You can also decorate with mini gingerbread men cake toppers, cranberries and a little edible glitter.
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