Gingerbread Pancakes
Serves 4 people
10mins Prep
15mins Cook
It's the most wonderful time of the year - for Gingerbread Pancakes. Make this crowd-pleaser with a festive twist for dessert... or breakfast!
By Josie Wells, Your Ultimate Menu
Ingredients
- 2 cups Plain flour
- 1 Tbsp Ground ginger
- 1 & 1/2 tsp Baking powder
- 1 tsp Ground cinnamon
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/4 cup Barker's Gingerbread Caramel Dessert Sauce
- 3 Tbsp Golden syrup
- 45 g Butter
- 1 & 1/4 cups Milk
- 2 Large egg
- 1 tsp Vanilla extract
To serve
- Vanilla ice cream
- Barker's Gingerbread Caramel Dessert Sauce
Method
- In a large bowl, whisk flour, ginger, baking powder, cinnamon, baking soda and salt together.
- Place gingerbread caramel sauce, golden syrup and butter in a medium jug and microwave in short bursts until just melted and smooth. Whisk in milk, eggs and vanilla.
- Pour into dry ingredients and whisk until combined (a few small lumps are ok).
- Grease a large non-stick frying pan and place on medium heat. Spoon 1/4 cup measurements of batter into pan. Cook until bubbles appear all over the surface (about 2 minutes), then flip and cook for a further 1-2 minutes, until cooked through. Keep warm while you cook the remaining batter.
- Serve with ice cream and a generous drizzle of gingerbread caramel dessert sauce.
