Christmas Gingerbread Pancakes

Ingredients

• 180 g plain (all-purpose) flour
• 1 tbsp baking powder
• 1 tbsp baking soda
• 2 tbsp dark brown or molasses sugar
• 2 tbsp granulated sugar
• Pinch of salt
• 3/4 tsp dried ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• 1 egg lightly whisked
• 1 tsp vanilla extract
• Zest of 1 lemon
• 190 ml buttermilk
• 1 tbsp unsalted butter

To Serve:

• Butter
• Maple syrup
• Mini gingerbread men cake toppers
• Fresh cranberries
• Edible gold glitter

Instructions

1. Place the flour, baking powder, baking soda, both sugars, salt, ginger, cinnamon and cloves into a large bowl. Mix together until combined.
2. Add the egg, vanilla extract, lemon zest and buttermilk, then mix until just combined using a balloon whisk.
3. Melt the butter in a large frying pan (skillet) over a medium heat, then carefully wipe the butter around with a kitchen towel so the pan is finely coated. Pour in enough mixture to make three pancakes (approx. 60ml or ¼ cup of the mixture per pancake). Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm (about 2-3 minutes). Cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture - until all the pancakes are cooked (you can keep the pancakes warm in a very low oven whilst you’re making each batch).
4. Serve the pancakes topped with a pat of butter and a drizzle of maple syrup. You can also decorate with mini gingerbread men cake toppers, cranberries and a little edible glitter.

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