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Blueberry Gingerbread Pancakes
Blueberry Gingerbread Pancakes

Blueberry Gingerbread Pancakes

5 mins
15 mins

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

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  • Ingredients
  • Method


  • 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

Golden Syrup Easy Pour

Lighter in both colour and...
Golden Syrup

Golden Syrup

Chelsea Golden Syrup in the...
Dark Cane Sugar

Dark Cane Sugar

A moist, dark brown sugar...

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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.


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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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