Gingerbread pancakes
Serves: 4-6 (makes about 24 pancakes)
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Gingerbread pancakes
These fluffy pancakes reheat well from frozen, so plan ahead and have a batch stashed in the freezer
Serves: 4-6 (makes about 24 pancakes)
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
476Kcal
Fat
16gr
Saturates
6gr
Carbs
69gr
Sugars
22gr
Fibre
2gr
Protein
13gr
Salt
1.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 25g unsalted butter
- 50g light brown sugar
- 1 tbsp black treacle
- 150ml milk
- 250g self-raising flour
- 1 tsp baking powder
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1⁄4 tsp ground cloves
- 1⁄2 tsp fine sea salt
- 2 medium eggs
- 150ml natural yogurt
- 11⁄2 tbsp flavourless oil
Step by step
Get ahead
Make a day ahead, or freeze. Reheat in a medium oven for 10 mins (20 mins from frozen) in a foil parcel.
- Put the butter, sugar and black treacle into a small pan and heat gently until melted and combined. Remove from the heat and stir in the milk. Cool to room temperature.
- Sift the flour, baking powder, spices and salt into a large mixing bowl. Make a well in the centre and add the eggs and yogurt, followed by the milk mixture. Stir together until just mixed – it’s fine if there are still a few small bits of flour showing, you don’t want to overmix the batter.
- Heat a large nonstick frying pan on the hob, with a drizzle of oil. Dollop spoonfuls of batter into the pan, leaving room to spread – you can probably cook 4-5 at a time. Cook on a medium heat for 11⁄2-2 minutes until bubbles appear and the pancakes are nearly set. Flip and cook for about 1 minute on the other side until golden.
- Keep the pancakes warm in a clean cloth while you carry on with further batches, oiling the pan lightly in between.
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Serve topped with yogurt and cranapple compote, plus a drizzle of maple syrup or honey, or simply with maple syrup and butter, if you prefer.TipHow to make cranapple compote
Peel, core and chop 500g cooking apples. Place in a pan with 2 tbsp water, 1 tsp ground cinnamon, 75g caster sugar and 200g fresh or frozen cranberries. Cover and cook gently, stirring occasionally for about 10 minutes or until the apples have collapsed into a sauce and the cranberries have started to pop. Serve warm or cold (this keeps in the fridge for up to 3 days, or can be frozen in a lidded container).
