Ok so before I begin to ramble about these amazing pancakes I have three small announcements.
The first, and quite possibly most important is that it is fiiinnnaaally the last term of school! Seriously, I was just about to give up on school, drop out, and become a crazy cat lady. Ok… maybe I’m over exaggerating a little bit, but still.
The second announcement is that winter is finished in Australia and it’s beginning to get hot again. I hate this. I’m the kind of person who starts celebrating Christmas three months in advance and absolutely adores the cold and rain (hence todays recipe), so the fact that it is not only getting hot again but I also have to have Christmas in the heat kills me a little inside.
Now, the third announcement is that I have decided to not only do food blogging, but to embrace other forms of blogging to. I would love to say I am doing things like travel blogging, but that wouldn’t be true considering I can’t actually travel anywhere, because, well, school.
However I am going to start doing blog posts about things like new clothes or new candles, Maybe a rant here and there. Nothing too major… I just felt like it might be nice to change things up sometimes.
So, now that all that is out of the way… onward to the food!
Pancakes with gingerbread syrup. Oh. My. God. You guys, they are so good!
What could be better than waking up on a cold morning to hot, fluffy pancakes, dripping with sticky gingerbreadiness, all topped off with melty delicious butter? Nothing I tell you! Nothing! (Also, I know that “gingerbreadiness” isn’t exactly a word… but just bear with me here.)
I kind of want to wrap my self in these pancakes and fall asleep there. They are just that cosy, not to mention fluffy as all hell. Now normally I’m not one for fluffy pancakes, I prefer the thinner ones (like my grandma and uncle make), but I firmly believe that these pancakes taste 200% better when they are fluffy and doused in syrup and cream. It’s just a fact.
Pancakes With Gingerbread Syrup
Serves: about 8 medium sized pancakes
For the pancakes:
•1 cup flour
•1 cup milk
•1 egg, separated
•1 heaped tsp baking powder
•3 TBS brown sugar
For the syrup:
•4 TBS molasses
•1 cup water
•1 cup sugar
•1 TBS fresh grated ginger (add more or less to taste)
•1 stick cinnamon 1 tsp whole black peppercorns
•1/4 tsp nutmeg
•1/2 tsp whole cloves
To make the pancakes
1. In a large bowl combine flour, sugar and baking powder.
2. Add milk and egg yolk to flour mixture, whisk until well combined and set aside.
3. In a separate bowl whisk salt with egg white until stiff peaks form, gradually fold the flour mixture into the egg whites until well incorporated.
4. Place a large pan over medium heat, once the pan is hot drizzle with a little bit of oil.
5. Spoon desired amount of pancake batter into the centre of the pan, once the edges are firm and the top is bubbling the pancake is ready to flip over. When both sides are golden the pancake is ready
6. Repeat until all pancakes are cooked!
To make the syrup
1. In a small saucepan over medium heat combine all the ingredients until well incorporated.
2. Bring mixture to a boil, once bubbling reduce heat to low and let simmer uncovered for about 20 minutes or until thickened to a syrupy texture. remove from heat and let cool.
3. Once the syrup is cooled pour over pancakes or pour into a glass bottle and store refrigerated for up to a month.