These pancakes are the perfect Christmas morning breakfast or a wintery weekend brunch.
Serve them with maple syrup and a hot cup of coffee.
Welcome to recipes by Carina where I show you how to make classic and simply delicious
recipes, make sure to subscribe for a new video each week.
I also have a bunch of other Christmas recipes here on my channel, including how to make
a gingerbread house so make sure to subscribe and take a look.
To make these pancakes, start off with the dry ingredients.
In a medium sized mixing bowl measure out your all purpose flour, 1 1/2 cups or 190g.
You’ll notice I give the recipe measurements in metric and imperial so no matter where
in the world you’re from it should be easy enough to follow.
If you would like the full recipe for these gingerbread pancakes it will be on my website
as well as the full measurements in the description box below.
Along with the flour we’ll need some spices to make these pancakes festive.
Its up to you what range spices you use, we’ll definitely need ground ginger but if you prefer
the flavour of nutmeg or mixed spice add that too if you would like.
I’m using ground ginger, ground cinnamon, and one of my favourite spices, ground cloves.
We’ll need a teaspoon of both ground ginger and ground cinnamon and just a quarter teaspoon
of ground cloves as it has a much stronger flavour than the other two.
If these pancakes aren’t for you and your thinking maybe something a little more basic
I have the ultimate fluffy pancake recipe on my channel and a bunch of other brunch
recipes.
They’re may not be as festive for this time of year but they taste just as great.
To create the light and fluffy texture to these pancakes we’ll need a tablespoon of
baking powder - very important here make sure you are using baking powder and not baking
soda as these are two very different ingredients.
Mix them up and you will not like the flavour.
Lastly we’ll need a pinch of salt to round out the flavours.
Use a whisk to give the dry ingredients a good mix until all of the spices and the rest
of the ingredients are well combined.
Set the bowl to the side while we work on the wet ingredients.
In a smaller mixing bowl measure out the butter.
We’ll need half a stick, quarter of a cup or about 65grams.
We’ll need to melt this, I’m using the microwave but you can also use a small saucepan.
Next for that traditional gingerbread flavour we’ll need molasses or you might also know
it as treacle.
It’s a sticky dark syrup made from sugar canes that has a strong colour and unique
flavour.
If you can’t find molasses where you live there are a few things you can substitute
it for, golden syrup which is essentially a lighter version of molasses, or failing
that you can also use maple syrup or corn syrup but both of these will just be for sweetness
and not provide much flavour.
Crack two medium sized eggs into your mixing bowl and pour in three quarters of a cup of
milk.
This recipe makes about 6-8 pancakes and serves about 3-4 people but it’s easily doubled,
tripled or halved depending on how many people you are feeding.
Let me know what your favourite topping for pancakes are.
I’m going simple with these, just pure maple syrup but a cream cheese glaze would be pretty
amazing.
Lastly we’ll need a couple of tablespoons of brown sugar to add a little more sweetness.
I usually don’t put sugar in pancakes as I find the maple syrup on top sweet enough
but as these have a few spices and the molasses they really benefit from the sugar in the
pancake batter.
Use the whisk to combine the wet ingredients together, breaking up the eggs so they are
fulling incorporated.
Pour the wet ingredients into the bowl with the dry and switch to a wooden spoon to fold
the batter together.
Be careful not to over mix here, it perfectly fine to have some lumps in your pancake batter
so don’t whisk until it’s completely smooth.
The goal is just make sure you can no longer see any dry flour.
Over mixing is common with pancakes and the main reason why they may turn out tough but
be careful and they should be extremely fluffy and light in texture.
When you’re ready to cook your pancakes, add a small amount of butter to your pan,
I’m using cast iron as it provides a great even heat.
You want medium to low heat as these are quite thick and fluffy they do take a few minutes
to cook through.
Using a quarter or third measuring cup, measure out your pancake batter and place it into
your pan.
There’s no reason to turn the pan, the pancake will spread the perfect amount on their own.
Cook for a few minutes, check the first few half way through so you know they aren’t
burning and you have the heat correct.
You’ll know they’re ready to be flipped when you start to see the sides setting.
Use a wide spatula and flip your pancake, cooking for a further minute or so on the
opposite side.
Place your pancake on a plate and continue and until you have used up all of your batter.
Serve these gingerbread pancakes topped with icing or powdered sugar, pure maple syrup
or a cream cheese glaze.
I hope you enjoyed this recipe and you’ll make these leading up to Christmas, don’t
forget to subscribe and take a look at my other Christmas recipes.
Thank you for watching and I’ll see you in my next video.