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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.
Servings 2 people
- 1 cup flour (we usually use whole wheat flour)
- 1 tsp baking powder
- 2 cm ginger, fresh
- 1 tsp cinnamon powder
- 4 tbsp maple syrup
- 4 eggs
- 1 cup milk
- 2 tbsp butter
First, put the flour, baking powder, grated ginger, and cinnamon powder into a bowl. Then add the 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 the 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 in the pan with a small dollop of butter.
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.
IF YOU LIKED THIS RECIPE: We are very much into our pancakes and have a lot of different recipes online. For example, check out our Banana Egg Pancakes, probably the easiest pancakes out there. Or how about a fluffy Southern-German Pancake called “Kaiserschmarrn”?
Calories: 318kcal | Carbohydrates: 42.6g | Protein: 11g | Fat: 11.8g | Saturated Fat: 5.9g | Cholesterol: 184mg | Sodium: 135mg | Potassium: 317mg | Fiber: 1.4g | Sugar: 15.1g | Calcium: 140mg | Iron: 2.9mg