
These warm, spiced gingerbread pancakes are the ultimate cozy breakfast. Infused with aromatic ginger, cinnamon, and maple syrup, they are served with a dollop of cool crème fraîche and sweet chopped dates for a perfect morning treat.
In a large mixing bowl, whisk together the self-raising flour, baking powder, ground ginger, cinnamon, golden caster sugar, and a pinch of salt until well combined.
In a separate jug or bowl, whisk the beaten egg with the milk and 1/2 tablespoon of maple syrup.
Gradually pour the wet ingredients into the dry mixture, whisking constantly until a smooth, silky batter forms without any lumps.
Heat a light drizzle of vegetable oil in a large non-stick frying pan over medium heat.
Ladle small rounds of batter into the pan, cooking 2-3 at a time. Cook for 1-2 minutes until bubbles begin to appear on the surface, then flip and cook for another minute until golden and fluffy.
Repeat the process in batches until you have 10 pancakes. Serve in a warm stack topped with a dollop of crème fraîche, chopped dates, and an extra drizzle of maple syrup.
To keep pancakes warm while cooking in batches, place them on a wire rack in an oven set to 100°C. For a dairy-free version, substitute the milk with almond or oat milk and use a plant-based yogurt instead of crème fraîche.





