Pancakes really are the breakfast of champions. When it’s cold outside and your bed is just too darn cosy to leave sometimes pancakes are the only thing to lure you out and into the world. This gingerbread variation is just perfect for those crisp autumnal mornings, so brew up a fresh cup of your favorite coffee and enjoy. Bacon, of course, is optional but highly recommended!
(from Lorraine Pascale – Fresh & Easy Food)
225g self raising flour
3 tbsp soft light brown sugar
1 tsp baking powder
1 tsp cinnamon
2 tsp ground ginger
½ tsp vanilla extract
1 medium free-range egg
4 tbsp sunflower oil
8 rashers of bacon
Preheat the oven to 110C (this will be to keep the pancakes warm as they are cooked in batches).
Put the flour, sugar, baking powder, cinnamon,
ginger and salt into a large bowl, give them a quick mix and make a well
in the centre. Add the vanilla extract to the milk then gradually pour it in bit by bit, stirring all the
time to give a smooth mixture. Then beat the egg in well and set aside.
Put a drizzle of oil into a large frying pan on a
medium heat and cook the bacon on each side until
nice and crisp. Then remove with tongs and drain on kitchen paper. Keep
the ham warm in the oven until ready to serve.
Leave the pan on the heat, but reduce the heat to
low and add a little bit more oil if need be. Then spoon in four dollops
of the pancake mix. Leave to cook
for about 1-2 minutes until golden, then flip them over and cook for
another 1-2 minutes. Slide them onto a baking tray and put in the oven
to keep warm. Then, repeat with the remaining mix to make about 12
Once you have made all of the pancakes, divide them
between four plates. Top with crispy bacon and then
drizzle with maple syrup