Gingerbread Pancakes

Gingerbread Pancakes

20 minutes

15 minutes

Serves 4

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1. In a large bowl mix together the flour, baking powder, ginger, cinnamon, nutmeg, sugar. Now add the chopped stem ginger then beat in the milk and egg, whisking in between each addition until the batter is smooth and well combined.
2. Melt a knob of butter in a frying pan and add enough batter to form a pancake approximately 8cm in diameter. Fry for 3-4 minutes then flip over and cook on the other side for a further minute or so until golden. Set aside and repeat until all batter is used up.
3. To make the sauce gently warm the butter, cinnamon stick, ginger syrup and bring to a gentle simmer until syrup thickens, then remove from the heat and leave to cool.
4. Serve pancakes piled high with some mascarpone or crème fraîche on top, some chopped stem ginger on top to decorate then drizzle over the gingerbread syrup.


• 150g self-raising flour
• ½ tsp baking powder
• 1½ tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 tsp brown sugar
• 1 ball Opies Stem Ginger with Syrup, finely chopped
• 200ml milk
• 1 medium egg, beaten
• Butter, for frying
• Mascarpone or crème fraîche

For the gingerbread sauce
• 25g butter
• 1 cinnamon stick
• 4 tbsp syrup from the jar of Opies Stem Ginger with Syrup