Gingerbread Pancakes
Inspired by techniques from NYT Cooking.
Warmly spiced pancakes flavoured with molasses, fresh ginger and a hint of lemon zest, tasting just like gingerbread.
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Method
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Equipment
- large bowl
- medium bowl
- whisk
- nonstick frying pan (30 cm) or griddle
- 60 ml scoop or ladle
- spatula
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 517 kcal |
| Protein | 12.5 g |
| Carbohydrate | 83.1 g |
| of which sugars | 32 g |
| of which free sugars | 27.7 g |
| Fat | 15.2 g |
| of which saturates | 8.4 g |
| Fibre | 2.6 g |
| Salt | 1.81 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 255 g plain flour
- 24 g dark brown sugar about 2 tbsp
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- 3 g fine sea salt or table salt about ½ tsp
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground allspice
- 300 ml whole milk
- 80 ml unsulphured molasses (not blackstrap)
- 2 large eggs
- 42 g unsalted butter, melted
- 1 tsp finely grated fresh ginger
- ½ tsp finely grated lemon zest
For cooking
- 5 g butter or oil, for the pan about 1 tsp
- 1
Whisk Dry. Whisk 256 g plain flour, 2 tbsp dark brown sugar, 1½ tsp baking powder, ½ tsp bicarbonate of soda, ½ tsp salt, 2 tsp ginger, 2 tsp cinnamon and ½ tsp allspice.
- 2
Whisk Wet. Whisk 300 ml milk, 80 ml molasses, 2 eggs, 42 g melted butter, 1 tsp grated fresh ginger and ½ tsp lemon zest.
- 3
Combine. Add the wet mix to the dry and stir gently until combined, leaving a few small lumps.
- 4
Cook. Heat a lightly greased griddle over medium-low heat, drop 60 ml portions of batter leaving room to spread, and cook until bubbles show and the base browns, 1-2 min.
- 5
Flip. Flip carefully and cook until cooked through and slightly dark brown.
- 6
Serve. Serve as they are made, or keep warm on a baking tray in a 120°C oven.
Storage
Best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
