Blueberry Gingerbread Pancakes
Pancakes for brunch anyone?
These blueberry gingerbread pancakes are super fluffy and simple to make. Drizzle in maple syrup and your favourite fruit to serve, yum!
Ingredients
- 2 cup high grade flour
- 2 tsp baking powder
- 1 Tbsp ground ginger
- 3/4 cup Chelsea Dark Cane Sugar
- 1 cup buttermilk (or standard milk)
- 3 eggs
- 3 Tbsp oil (canola or light olive etc)
- 2 cup fresh blueberries (or frozen)
- Toppings
- Chelsea Maple Flavoured or Easy Pour Golden Syrup and fruit to serve
Method
- Place all ingredients except the blueberries into a food processor and mix until smooth. Fold in the blueberries.
- Heat a large non-stick frying pan over medium-low heat. Spray with oil or non-stick spray.
- Drop 3 tablespoons of batter per pancake into the pan. Spread out with a knife or spatula into the size of a saucer.
- Cook for approx 1 1/2 - 2 minutes then carefully turn over to cook the other side until golden.
- Keep warm in the oven and serve drizzled with Chelsea Maple Flavoured or Easy Pour Golden Syrup and sliced fresh (or tinned) fruit.