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Gingerbread pancakes

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gingerbread pancakes

Ingredients

Ingredients
150g self-raising flour
½ tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
2 tsp golden caster sugar
1 egg, beaten
½ tbsp maple syrup, plus extra to serve
200ml full-fat milk or semi-skimmed milk
vegetable oil, for frying
100g pitted dates, chopped, to serve
100ml crème fraîche, to serve

Direction

Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.

Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes.

Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.

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