Chelsea

celebrating 130 years 1884-2014

Blueberry Gingerbread Pancakes

By Chelsea Sugar
Blueberry Gingerbread Pancakes
16 servings
  • 1 review

  • Difficulty Easy
  • Prep time 6 mins
  • Cooking time 15 mins
  • Serves
    16
Ingredients

    2 cups plain flour
    2 tsp baking powder
    1 Tbsp ground ginger
    3/4 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

    Toppings
    Chelsea Maple Flavoured Syrup, Chelsea Honey Maple Flavoured Syrup or Chelsea Easy Pour Golden Syrup and fruit to serve

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 Flavoured Syrup or Chelsea Easy Pour Golden Syrup and sliced fresh (or tinned) fruit.

If you like this recipe you may love these

Reviews

Average Rating
41
(1 review)


image description

SO SO YUM & EASY

Load More

Sign in

x

Love baking? Sign up to our baking newsletter to
automatically enter our monthly prize draw.