Gingerbread and Apple Pancakes

The perfect start to a sunny Autumnal Sunday morning. I saw a version of these recently on a cookery show, however I always like to get some fruit into my breakfast in some way so I added some grated apple for texture and nourishment!

Pillowy, light and spongy pancakes are always satisfying. I haven’t got a huge sweet tooth so I appreciate homemade pancakes that haven’t been drowned in maple syrup or criminally, bacon…..! I had mine simply with Greek yoghurt and a spoonful of my pumpkin butter jam for sweetness. Drizzled with some sticky honey (the pancakes not me), I was ready to start the day……

  • 225g self raising flour
  • 3 tbsp light muscovado sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • pinch salt
  • ½ lemon, grated zest
  • ½ vanilla pod, seeds. Or a few drops of vanilla extract
  • 300ml milk
  • 1 large egg
  • 1 apple, grated and drained in a colander
  1. Place the dry ingredients in a large bowl and make a well in the centre.
  2. Add the lemon, vanilla and then whisk in the milk.
  3. Whisk in the egg and then add the apple. My apple was quite moist so it made the mixture a little thinner so I suggest draining the apple in a colander first or patting dry. I just added a little more flour and it still worked out fine!image
  4. Pour a little oil in a hot frying pan and fry large spoonfuls of the mixture for a few minutes until it begins to turn golden brown underneath and bubbles appear on top before flipping and frying for a few more minutes.
  5. Serve warm with yoghurt and honey or any other favourite accompianment!

These are also open to experimentation! Add any flouring, spice or fruit but be aware that wet fruit will add a lot of moisture. Try it with my pumpkin butter jamimage