Gingerbread Pancakes


Rating (1 ratings)


210 g plain flour
60 g Siúcra light golden brown sugar
1/2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
100 ml water
100 ml brewed coffee, cooled
2 large eggs
4 tbsp melted butter
1 tbsp freshly squeezed lemon juice + the zest of one lemon
Oil or butter to brush the frying pan


Combine the flour, soft brown sugar, baking powder, bicarbonate of soda, salt and spices in a bowl.

Whisk together the water, coffee, eggs, butter and lemon juice in a large bowl.

Add the dry ingredients and whisk until well−combined.

Leave to stand for 15 minutes (this will allow the mixture to thicken).

Brush the frying pan with oil/butter, pour in a small amount of the mixture and fry the pancakes on a medium to high heat for 1−2 minutes on each side or until they turn golden.

Tip: Serve with a dollop of whipped cream.

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