Gingerbread pancakes

For warming winter treats and beyond! These classic pancakes have the distinctive taste of gingerbread – with very little effort on your behalf. Serve with a generous drizzle of maple syrup and a sprinkle of unwaxed lemon zest, to make the gingerbread flavour pop! EASY TIP Chilling the pancake batter for an hour before making the pancakes gives the best texture, or use chilled soya milk if you simply don’t have the time to wait.

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Step 1

1 In a large bowl, stir together the flour, ginger, cinnamon and nutmeg until combined. Pour in the soya milk and whisk to create a smooth batter. Chill in the fridge for 1 hour.

Step 2

2 Add a tablespoon of sunflower oil to a pancake pan over a medium-high heat. Test if the oil is hot by dripping a small amount of the chilled mixture into the pan; if it sizzles and becomes golden within 20 seconds, it is hot enough. Swirl in 4 tablespoons of the batter and cook for 2–3 minutes, then flip the pancake over and cook the other side.

Step 3

3 Drain on kitchen paper and keep warm while you repeat the process, using 1 tablespoon of sunflower oil per pancake.