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Blueberry Gingerbread Pancakes

Name: Blueberry Gingerbread Pancakes
Prep time: 5 min
Cook time: 15 min
Yield: 6
Ingredients: 2 cups plain flour; 2 tsp baking powder; 1 Tbsp ground ginger; ¾ cup Chelsea Dark Cane Sugar; 1 cup buttermilk (or standard milk); 3 eggs; 3 Tbsp oil (canola or light olive etc); 2 cup fresh or frozen blueberries; To serve; Fruit; Chelsea Flavoured Syrup - Golden, Maple or Honey Maple

4.6

Preparation

5 mins

Bake

15 mins

Difficulty

Easy

Servings

The ultimate holiday brunch, these fluffy American-style pancakes are delicious drizzled with maple or golden syrup.

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Ingredients
Method

Ingredients

2 cups plain flour
2 tsp baking powder
1 Tbsp ground ginger
¾ cup Chelsea Dark Cane Sugar
1 cup buttermilk (or standard milk)
3 eggs
3 Tbsp oil (canola or light olive etc)
2 cup fresh or frozen blueberries

To serve

Fruit
Chelsea Flavoured Syrup - Golden, Maple or Honey Maple

Chelsea Products in Recipe

Golden Syrup Easy Pour

Lighter in both colour and...

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Golden Syrup

Chelsea Golden Syrup in the...

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Dark Cane Sugar

A moist, dark brown sugar...

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Reviews

5

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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 approximately 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 or Golden Syrup and sliced fresh (or tinned) fruit.