Soft and fluffy gingerbread pancakes, drizzled with home made warm lemon sauce. Perfect for a lazy Sunday morning breakfast.
If you live in the UK, tomorrow is Pancake Day. Yep, we have a whole day set aside just to eat pancakes. One of the main problems we face as a nation is that our ‘pancakes’ are sort of horrible flat chewy things that I cannot stand. I have spent many Pancake Days throughout my 28 years on this planet forcing down British pancakes, dripping in as much lemon and sugar as will fit on my plate just to hide the taste. But those days are over now, thanks to this recipe for Gingerbread pancakes I’ve been working on.
They are soft and fluffy. They taste divine. They are absolutely perfect for Pancake Day.
Another problem faced by people like me, is the inability to go to our local supermarket and buy molasses. It’s just not something you can buy here (along with graham crackers, corn syrup, and cinnamon flavoured toothpaste). And all gingerbread pancake recipes ever created involve molasses. Except for this one!
This recipe uses my favourite substitute for molasses – black treacle. From my limited understanding of molasses, it is basically the more intense American cousin of British black treacle. Therefore, to add a bit more flavour to the pancakes, I also used light brown sugar instead of white.
The process for developing this recipe has been a very long one. I first tried Gingerbread Pancakes in 2010, when I was in the US. Whilst staying at an adorable B&B near Seattle*, I was served gingerbread pancakes drizzled with warm lemon sauce for breakfast. It is still one of the things that sticks out in my mind from that holiday, and I am so happy that after many many attempts, I have finally found the perfect replica.
*When I say ‘near Seattle’, what I really mean is in Forks, home of Twilight. But let’s pretend I’m cooler than that.
The lemon sauce is really easy to make, and definitely makes these pancakes go from great to amazing in one drizzle. It’s basically the lemon and sugar from my pancake past, turned into the perfect pancake accompaniment. It is best served straight from the saucepan when it is still hot, although if you spend too long taking photos and it gets cold it can be warmed back up in the microwave for 30 seconds.
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- 50g (¼ cup) light brown sugar
- 2 heaped tablespoons black treacle or molasses
- 2 large eggs
- 50g (¼ cup) unsalted butter, melted
- 175ml (¾ cup) whole milk
- 160g (1¼ cups) plain flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ¼ teaspoon grated nutmeg
- 75g (1/3 cup) golden caster sugar
- ½ tablespoon cornflour
- ¼ teaspoon grated nutmeg
- 235ml (1 cup) water
- 15g (2 tablespoons) unsalted butter
- ½ teaspoon grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- Add the sugar, treacle, eggs, butter, and milk to a large bowl. Beat using a fork or hand-whisk until fully mixed together. Make sure there is no treacle sitting at the bottom.
- Add the flour, baking powder, cinnamon, salt, ginger, and nutmeg to the bowl. Fold together until well combined. Set aside.
- Melt some butter in a frying pan, and then cook the pancakes one at a time on a medium-high heat. They will take 1-2 minutes per side - be careful not to burn them.
- Add all the ingredients to a small saucepan, and heat on a medium heat, stirring frequently, until the sugar has completely melted. Taste, and add more lemon juice if necessary. Serve warm over the pancakes. The sauce can be reheated in the microwave or on the hob if it cools whilst you are making the pancakes.
- This is a great recipe for UK bakers, as no molasses is needed. However, US bakers can substitute molasses for the black treacle.