As I sniffle into yet another tissue this morning, I am both nostalgic for the weekend we made these beautiful, warming little winter breakfast pikelets and yearning for next week when I step out of the plane into the welcoming warmth of the Bali sun.
Winter gives me all the feels.
It also makes me eat, which is true of me year-round anyway, but I feel as though I probably pay more attention to it during winter as I’m so not fortitudinally equipped for the cold that I avoid it at all costs. I huddle near the oven shovelling treats down my gullet and Googling the weather.
This recipe was born from an experiment, that one time I made a buckwheat pancake and it tasted like I was jostling a horse for position in front of the food trough. Not pleasant, and not something I wanted to take a second bite of.
Extra flour to lighten and some spice and molasses to complement the horsey hay taste and all of a sudden, I’ve got gingerbread pancakes that tasted exceptionally good with an extra drizzle of golden syrup, because I’ll get that wherever I can.
Eat some wintry treats and enjoy gingerbread outside of Christmas. At breakfast! #YOLO
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
Warming and spicy – just perfect for winter weekend breakfasts.
Ingredients
- 1 cup buckwheat flour
- 1 cup white flour
- 1/2 cup coconut or brown sugar
- 1.5 teaspoons ground ginger
- 1 teaspoon mixed spice
- 2 teaspoons baking powder
- 1 pinch salt
- 1/4 cup molasses
- 1 Large egg
- 2 cups milk (just under if you like them thick)
Instructions
- In a large bowl, mix together the buckwheat flour, regular plain flour, the spices, the sugar, baking powder, and salt.
- Add in the egg, milk, and molasses.
- Stir with a whisk until all ingredients are incorporated, and then stir a little bit harder a little bit longer to activate the baking powder and ensure the bubbles start to form so you get lovely, light little pancakes.
- In a large, heavy-bottom frying pan, melt some butter or coconut oil to medium heat.
- Spoon in the required amount of batter – I keep it fairly thick and only have little pikelet or silver-dollar-sized pancakes, but you can ladle out a larger pancake too.
- When the bottom is golden brown and the edges look almost set, you can flip them. I often keep an eye on the heat as some will cook faster than others as the pan heats up. I adjust it as necessary. But when the other side is browned, they’re ready to go!
- Serve as-is in lunchboxes, or with syrup for breakfast. Also really good with raspberry chia jam!
Keywords: gingerbread pancakes, buckwheat pancakes,
Oh yes, Buckwheat and Ginger, so good for you and wintery sounding too…longing for a hot weather break here too, hoping it will blow away the colds circulating in our house for the past few weeks…Bon Voyage x
Today seems less cold than usual, but stil… cold. I can’t wait to sweat!
Oh those sound good, so good that even though childhood experiences with buckwheat means I normally gag at the word the gingerbread overrules that enough that I’m going to have to try some!
I didn’t have anything to do with buckwheat until I was at least in my 30s but it’s already been enough to frighten me!
Oh man, stop it, seriously. My mouth is watering and I’m in an open-plan office space. Not cool.
Oh man, seriously, stop it. My mouth is watering and I’m in an open-place office. Not cool.
Ginger pancakes – genius! These sound so warming and delicious, especially with lashing of golden syrup!
Any excuse for golden syrup. any!
You had me at ginger. I am totally obsessed with ginger tea during the colder months!
warms you from the inside out!