Pancakes! I like pancakes. Back in the day where Marks and Spencers still had a cafe in the department store, my mom would bring us kids there for pancakes with strawberry jam (or jelly, as they call it here in the US). As a kid, I really enjoyed those afternoon teas - yes, we would often have tea too! Ah, the English!
Years later, I found out that those delicious pancakes were pre-made in a package that you could buy at Marks and Spencers, but it didn't change anything. Pancakes with strawberry jam and butter were still the best types of pancakes ever!
Jason, on the other hand, came from a family with a strong pancake tradition. His dad would make pancakes every Sunday. However, it was not strawberry jam and butter, just plain maple syrup.
Since Christmas is around the corner, I decided to make Gingerbread Pancakes. Yes, I still do eat them with strawberry jam and butter too, if anyone was wondering.
Ingredients (makes 8 pancakes)
- 1 cup flour
- 1 cup milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon fresh ginger root, minced
- 1/2 teaspoon ground cloves
- 1 tablespoon molasses
- 2 tablespoons melted butter
- 1 egg
- butter for oiling pan
- Mix all the ingredients (except butter for oiling pan) in a mixing bowl.
- Oil a skillet with butter, and scoop 1/4 cup of the mixture onto the skillet.
- Fry until the bottom is golden brown (about 1 - 2 minutes), then flip and do the same on the other side.
- Serve with fresh fruits, fresh cream or maple syrup.