Gingerbread pancakes

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
  • strawberries

Buttermilk/ginger butter

  • 2 cartons of cream
  • 2 tbsp ground ginger


Buttermilk/ginger butter

  1. Mix large carton of cream in thermomix on speed 5 with butterfly in
  2. 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.
  3. 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.
  4. Grab a clean chux cloth or muslin cloth, and squeeze excess liquid out of butter.
  5. Repeat for second carton of cream.
  6. 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.


  1. Pre heat oven to 90 degrees (celcius)
  2. Sift the flour, bicarb soda, sugar and spices into a large bowl.
  3. In a separate bowl, whisk together the buttermilk and egg.
  4. 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)
  5. 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.
  6. 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.
  7. Top each pancake stack with some ginger butter, maple syrup and chopped strawberries.

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