Homemade salted caramel sauce
Add a little salt to your homemade caramel sauce before pouring liberally on sponge puddings, ice cream and any sweet treat you fancy
Gingerbread pancakes
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes 10
Skip to ingredients
- 150g self-raising flour
- ½ tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 2 tsp golden caster sugar
- 1 eggbeaten
- ½ tbsp maple syrupplus extra to serve
- 200ml full-fat milkor semi-skimmed milk
- vegetable oilfor frying
- 100g pitted dateschopped, to serve
- 100ml crème fraîcheto serve
Nutrition: per serving
- kcal111
- fat5g
- saturates1g
- carbs14g
- sugars2g
- fibre1g
- protein3g
- salt0.3g
Method
step 1
Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.
step 2
Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes.
step 3
Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.
