Gingerbread Spice Pancake

This is a bit of a cross between a crepe and an American pancake, but yummier than both! Crisp on the edges and gorgeously soft and yummy in the middle, yum yum yum! Perfect on a lazy Sunday morning with a nice cup of coffee or your favourite tea and makes a really change from a normal fry up!



2 large eggs

1 tbsp dark brown sugar

1 tsp molasses

40g plain flour

¼ cinnamon

1/8 tsp ground ginger

Pinch of ground cloves

1/8 tsp ground nutmeg

1/8 tsp salt

80ml whole milk

30g unsalted butter



Preheat oven to 180º. Whisk the eggs until they are pale. Add the remaining ingredients except the butter and icing and whisk until smooth.  Melt the butter over high heat in a 23cm ovenproof frying pan, swirl it up to the sides, making sure the pan is nicely coated. Pour the batter into the prepared pan and bake for 15 minutes to 20 minutes.  Serve with your favourite toppings.

I hope this becomes a firm favour on your weekend mornings!



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