The other night as I was lying in bed, I was struck by the desire for gingerbread pancakes. This was rather inconvenient, as it was 11pm on a weeknight and an entirely inappropriate time to make pancakes, particularly as I had to be at work early the morning. So the craving for gingerbread pancakes has followed me around all week until this morning, when I finally got got to indulge in this christmassy twist on a breakfast favourite.
I based these off my favourite pancake recipe, which comes from the Julie Goodwin cookbook – we all remember Julie? The loveable lady from Season 1 of Masterchef, I bought her cookbook at the culmination of the season and it remains a staple in my house, with many everyday recipes that are easy go-to’s. To make it more gingerbread-y, I replaced the caster sugar with brown sugar, included some treacle and added some spices.
I also made my own buttermilk, because its expensive in the shops and this way I get buttermilk and loads of butter for under $6. But if you don’t have a thermomix or any way of making your own buttermilk, just grab a carton from the shops, and soften your regular butter before adding the ginger to make the ginger butter.
- 1 cup of self raising flour
- 1/4 tsp bicarb soda
- 2 tbsp dark brown sugar
- 1 tbsp caster sugar
- 2 tsp of cinnamon powder
- 2 tsp of ground ginger
- 1 tsp of allspice
- 1 tsp of nutmeg
- 1 tsp of ground cloves
- Pinch of salt
- 1 1/4 cup of buttermilk (instructions below. If you are not making buttermilk, you will also need about 100g of butter)
- 1 egg
- ginger butter
- maple syrup
- 2 cartons of cream
- 2 tbsp ground ginger
- Mix large carton of cream in thermomix on speed 5 with butterfly in
- When the butter becomes solid (anywhere from 1 – 5 minutes, you will hear it start to thump around), remove butterfly and put the basket into the bowl, and drain the liquid (buttermilk) into a cup.
- Add 500g of cold water to thermomix bowl, and mix 5 seconds speed 5, and drain water out through the basket as done previously (don’t keep this liquid though). Do this 2 – 3 times until water runs clear/almost clear.
- Grab a clean chux cloth or muslin cloth, and squeeze excess liquid out of butter.
- Repeat for second carton of cream.
- To make ginger butter, take a couple of tablespoons of soft butter, and using a fork mash in the 2 tablespoons of ginger. Roll into flat ovals (or whatever shape takes your fancy!) and place in the fridge.
- Pre heat oven to 90 degrees (celcius)
- Sift the flour, bicarb soda, sugar and spices into a large bowl.
- In a separate bowl, whisk together the buttermilk and egg.
- Create a well in the centre of dry ingredients, add the buttermilk mixture and mix well until there are no lumps. You might need a beater for this, as the brown sugar can make it quite lumpy (I put mine in the thermomix on speed 5 until it was smooth)
- Heat up a non stick pan with a bit of butter in it. Put a ladle-ful of pancake mix in the pan, and cook on one side until bubbles start to appear, then flip and let cook for another 30 seconds or so.
- Keep cooked pancakes in warm oven while you continue cooking. I normally re-butter the pan between each pancake, but that is fairly decadent – you could probably get away with doing it every 2-3 pancakes.
- Top each pancake stack with some ginger butter, maple syrup and chopped strawberries.