Pancakes with Candied Ginger and Fine Note Of Cinnamon

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 370 g flour
  • 60 g suar
  • 1 teaspoon cinnamon, ground
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 pinch (s) salt
  • 2 large egg (s)
  • 500 ml buttermilk, room temperature
  • 55 g butter, melted
  • 35 g iner, candied, cut very finely
  • Butter, for frying
  • Maple syrup, for serving
Pancakes with Candied Ginger and Fine Note Of Cinnamon
Pancakes with Candied Ginger and Fine Note Of Cinnamon

Instructions

  1. Mix the flour, sugar, cinnamon, baking powder, baking soda, and salt in a bowl and set aside. Mix the eggs briefly, then add the buttermilk and melted butter and stir in. Add the flour mixture and stir in. Cut the candied ginger very finely and fold in with a spatula. Put some butter in a non-stick pan and heat it up. Bake the pancakes one after the other, preferably two at a time. We like them a little bigger and I use almost 2 tablespoons of dough. The pancakes are ready to be turned when bubbles form on the surface. Then turn and finish baking on the second side.
  2. Serve immediately, a little maple syrup tastes very fine with it.

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