These gingerbread pancakes are light and fluffy and loaded with flavour. A great combination of salty and sweet.


Serves 4


260g plain flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon grond cinnamon
1 piece of stem ginger, finely cubed
1 tablespoon stem ginger syrup
1/2 teaspoon salt
4 tablespoons soft brown sugar
260ml milk
2 large egg, lightly beaten
4 tablespoons melted butter (allowed to cool slightly)
1 apple, cubed
1 teaspoon brown sugar
1/4 cup water
Good quality maple syrup to serve. 


Put the cubed apple, 1 teaspoon of brown sugar and water in a pot and place on the stove on a medium heat with the lid on. Allow to cook for 5-8 minutes or until apple has softened, be sure to keep an eye on it as it can burn on the base. 

Sift the flour, baking powder, salt, spices and brown sugar into a large bowl. In a separate bowl, whisk the milk and egg, then whisk in the melted butter. 

Add the milk mixture to the flour and stir well. Add the cubed apple and stem ginger as well as the syrup. Mix well. 

Turn your oven on to bake at 120 degrees. 

Heat a non-stick frypan with a knob of butter in it on a high heat, once butter has melted reduce the temperature to medium and ladle in your pancake mixture. Cook one or two at a time. Once the top of the pancake begins to bubble it’s time to turn them over. Cook on the other side for 1 minute or until golden. Place pancakes on a plate and place in the oven to keep warm. 

Cook bacon in a frypan with olive oil until soft and golden. This can be done on grill in the oven although you won’t get that ribbon effect that a pan gives. 

Drizzle over good quality maple syrup and serve.