Description
Delicious pancakes adorned with festive mini gingerbread decorations, fresh cranberries, and a touch of edible gold glitter.
Ingredients
Scale
- 180 g (1 1/2 cups) plain (all-purpose) flour
- 1 tbsp baking powder
- 1 tbsp bicarbonate of soda (baking soda)
- 2 tbsp dark brown (or molasses) sugar
- 2 tbsp granulated sugar
- pinch salt
- 1 tsp dried ginger
- 1 tsp cinnamon
- ¼ tsp ground cloves
- 1 large egg (lightly whisked)
- 1 tsp vanilla extract
- zest of 1 lemon
- 190 ml (3/4 cup) buttermilk
- 120 ml (1/2 cup) milk
- 1 tbsp unsalted butter
- butter for frying
- maple syrup for serving
- mini gingerbread men cake toppers
- fresh cranberries for decoration
- edible gold glitter for decoration
Instructions
- Place the flour, baking powder, baking soda, both sugars, salt, ginger, cinnamon, and cloves into a large bowl. Mix together until combined.
- Add the egg, vanilla extract, lemon zest, and buttermilk, then mix until just combined using a balloon whisk.
- Once combined, add in the milk whilst continuing to stir with the whisk.
- Melt a knob of the butter in a large frying pan (skillet) over medium heat, then carefully brush the butter around so the pan is finely coated.
- Pour in enough mixture to make two to three pancakes (approx. 60ml or ¼ cup of the mixture per pancake) and cook for 2-3 minutes.
- Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm. Cook on the other side for another 1-2 minutes.
- Repeat with the rest of the mixture until all the pancakes are cooked (you can keep the pancakes warm in a very low oven whilst you’re making each batch).
- Serve the pancakes topped with a pat of butter and a drizzle of maple syrup. You can also decorate with mini gingerbread men cake toppers, cranberries, and a little edible glitter.
Notes
- For fluffier pancakes, ensure not to overmix the batter.
- You can use a mix of different spices to enhance the flavor.
- If you don’t have buttermilk, you can create a substitute by mixing milk with a tablespoon of vinegar and letting it sit for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Fry
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg