Gingerbread Pancakes with Salted Treacle Butter

I’m getting used to the student kitchen life. I can deal with the crappy lighting and the 1 freezer drawer. That’s all fine. What I cannot wait to leave behind is the electric stove. It takes forever to heat up, forever to cool down and the arbitrary numbering system for ‘heat’ (numbered 1 to 6) doesn’t make anything easier. The saddest thing of all about the stove is that it’s a gargantuan challenge to cook pancakes properly on it. As you may know, pancakes are my top brunch item so the stove conundrum makes me very sad.

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That being said, I was determined to make these gingerbread pancakes from Samantha Seneviratne’s gorgeous cookbook, The New Sugar & Spice. I wanted to have them on the last day of my first semester in Leeds. After a few failed attempts at getting the middle of the pancakes cooked once the outsides were golden, I got into the pancake flow. The 4 pancakes in this picture are the prettiest/most well-cooked ones haha.

Despite the fact that I’d burnt a few of them, they tasted amazing. Literally just like eating a fluffy stack of gingerbread. For breakfast.

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I served them up to my friends with myriad toppings (which is how I think pancakes are best served!) – toasted pecans, cream cheese, salted caramel (from my book) and salted treacle butter. I also ate a few with lemon curd cos lemon + ginger is a FAB combo.

Gingerbread Pancakes with Salted Treacle Butter-15

Gingerbread Pancakes

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Course: Pancakes & Waffles

Ingredients

  • 2 cups (250g) plain flour (I replaced 1/2 cup with oat flour)
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 1/2 tsp kosher salt
  • 1 1/3 cups (330ml) buttermilk
  • 1/2 cup (125ml) unsulphured molasses (I only used 1/4 cup)
  • 3 tbsp melted butter , (I used coconut oil)
  • 2 tsp peeled finely grated fresh ginger
  • 2 large eggs

Recommended toppings:

  • Toasted pecans
  • Cream Cheese
  • Salted Treacle Butter , (see recipe below)
  • Maple syrup or salted caramel sauce
  • Lemon Curd

Instructions

  • Preheat the oven to 200°F (90°C). Set a baking sheet in the oven.
  • In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, baking soda, cloves, and salt. In a second medium bowl, whisk together the buttermilk, molasses, butter, fresh ginger, and eggs. Add the egg mixture to the flour mixture and whisk again just until combined. Don’t overmix the batter. The batter should be slightly lumpy.
  • Melt a pat of butter in a large nonstick skillet over medium-high heat. Working in batches, drop about ¼ cup of batter into the skillet to form each pancake. Cook until small bubbles appear on the surface of the pancake, 3 to 4 minutes. Flip the pancakes and cook until risen and golden brown, adjusting the heat as needed, 2 to 5 minutes more.
  • In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, baking soda, cloves, and salt. In a second medium bowl, whisk together the buttermilk, molasses, butter, fresh ginger, and eggs. Add the egg mixture to the flour mixture and whisk again just until combined. Don’t overmix the batter. The batter should be slightly lumpy.
  • Melt a pat of butter in a large nonstick skillet over medium-high heat. Working in batches, drop about ¼ cup of batter into the skillet to form each pancake. Cook until small bubbles appear on the surface of the pancake, 3 to 4 minutes. Flip the pancakes and cook until risen and golden brown, adjusting the heat as needed, 2 to 5 minutes more.
  • Set the finished pancakes on the baking sheet and keep warm in the oven, or just gobble them up as you go. Repeat with more butter and remaining batter, wiping the skillet clean with a paper towel between batches.

Notes

- Recipe from The New Sugar & Spice by Samantha Seneviratne
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

Salted Treacle Butter

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Servings: 1 /4 cup

Ingredients

  • 1/4 cup (50g) unsalted butter, softened
  • 1 heaped tsp treacle or unsulfured molasses
  • 1/4 tsp ground cinnamon
  • generous pinch of flaky salt

Instructions

  • Cream together the butter, treacle and cinnamon. transfer to a serving dish and sprinkle with salt. Chill until needed.
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

20 thoughts on “Gingerbread Pancakes with Salted Treacle Butter”

  1. Aimee @ twiggstudios

    These sound amazing I have just got this book but I haven’t baked any thing from it yet xxx

  2. Hey there, making these now and just wanted to let you know there’s no mention of fresh ginger in the ingredients list (but it shows up in the directions). Thanks for the inspiration for xmas breakfast!

  3. These look delicious – and I was totally ready to leave that halls hob behind too! (Though warning; I may have had as much space I wanted in my American fridge in second year, but in third year? I only had the ice box of a mini fridge!)

  4. Beautiful. I love the addition of oat flour to the recipe! And I do hope that before your student life comes to an end, you can get your hands on a better stove. Happy holidays!

  5. Sam @ Love, Cake

    Gorgeous, Izy. Thank you! And now I have to stop working so that I can make some salted treacle butter to slather on something….immediately. xoxo

  6. This looks gorgeous! I can relate to the electric hob struggle. It’s all we had in Canada and now that we live in the UK and have gas I could never go back!

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