Gingerbread Pancakes recipe
These are a lovely, lighter way to enjoy gingerbread if you don’t like the heavy cake. Try with some treacle or a little golden syrup mixed with lemon juice. Absolutely fabulous on cold winter mornings.
- 175ml milk
- 125ml brewed coffee (cooled)
- 250g plain flour
- 250g light brown sugar
- 125g wholemeal flour
- 115g unsalted, melted, and cooled butter
- 4 eggs
- 1 tsp. salt
- 1.5 tsp. bicarbonate of soda
- 1.5 tsp. ground cinnamon
- 1.5 tsp. ground ginger
- ¼ tsp. ground nutmeg
- Whisk together the eggs until fully combined. Whisk in the milk, coffee, and butter. Once everything is fully combined, set this to one side.
- Put the sugar into a bowl. Sift the flours, spices, bicarb and salt together and add to the sugar.
- Stir the egg mixture into this dry mixture and then leave this to one side for around twenty minutes.
- Heat some oil into a pan until almost smoking.
- Pour the batter into the frying pan in small ladleful’s. Fry until bubbles appear in the batter, then flip over and cook the other side until browned nicely.
- Serve warm, straight from the pan.
You could omit half of the butter and use oil instead, for a less buttery taste.
Lemon Glazed Gingerbread Cake recipe
This is a lovely, lighter take on traditional gingerbread. The lemon glaze makes it wonderfully moist and sticky and a little tart, which cuts through the richness of the ginger beautifully.
200g self-raising flour
125ml vegetable oil
125ml boiling water
100g caster sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1.5 tsp. ground ginger
Pinch of salt
For the glaze:
85g icing sugar
3 tbsp. lemon juice
- Preheat the oven to 190C/gas mark 5.
- Prepare a 23cm square cake pan by greasing and lining it.
- Mix together the flour, caster sugar, baking powder, cinnamon, and ginger.
- Add in the treacle, and mix well.
- Add in the oil, and mix well.
- Finally, add in the hot water.
- Stir everything together well until the mixture is smooth. Pour this into the cake tin.
- Bake in the oven for 35 minutes.
- Whilst the cake is still warm after you’ve gotten it out of the oven, glaze with the lemon and sugar.
- In a little saucepan, heat together the icing sugar and lemon until you have a runny mixture. Poke holes into the cake with a skewer and pour the lemon glaze over the top, dripping into these holes.
The lemon will set on top of the cake, creating a lovely crunch, but also make it deliciously moist in the middle. Serve with some vanilla ice cream and a dusting of cinnamon.
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