Fluffy Gingerbread Pancakes

Makes 10

INGREDIENTS:

260g all-purpose flour

2 tbsp brown sugar

2 tsp baking powder

½ tsp baking soda

Pinch of sea salt

2 tsp ground ginger

2 tsp ground cinnamon

300ml milk

2 eggs

1 tsp vanilla extract

50g butter, melted

METHOD:

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices.

Using the Ergo Master whisk and measuring, whisk together the milk, eggs, vanilla extract and melted butter until well combined.

Add the wet ingredients to the dry ingredients and gently stir, and then whisk until combined.

Heat a lightly greased frying pan over a medium heat. Using a ladle spoon the pancake batter into the pan, making sure to leave plenty of room in between for the batter to expand.

Cook until the batter bubbles on the surface and browns on the bottom, a minute or two, then carefully flip. Cook until the batter is completely cooked through and the pancakes are slightly dark brown. Repeat until all the batter is used.

Serve pancakes warm with maple syrup and / or a knob of butter.

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