Gingerbread Spiced Pancakes

    Gingerbread Spiced Pancakes


    40 people made this

    About this recipe: A deliciously spiced pancake, with added depth from ground hazelnuts, cocoa and black treacle. Serve with syrup and/or sweetened whipped cream. Perfect for breakfast, brunch or dessert.

    Makes: 9 pancakes

    • 375g plain flour
    • 6 tablespoons baking powder
    • 3 teaspoons unsweetened cocoa powder
    • 1 1/2 teaspoons ground ginger
    • 3/4 teaspoon ground cinnamon
    • 3/4 teaspoon ground cloves
    • 6 tablespoons ground hazelnuts
    • 750ml milk
    • 6 egg whites
    • 6 tablespoons black treacle
    • 6 tablespoons vegetable oil

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large bowl sieve together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.
    2. In a medium bowl whisk together milk, egg whites and black treacle.
    3. Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.
    4. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 4 tablespoons for each pancake. Brown on both sides and serve hot.

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