Ginger spiced pancakes with creamed honey yoghurt
9
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Fluffy buttermilk pancakes topped with thick yoghurt and cinnamon make for a satisfying start to the day
Ingredients
Brown sugar
¼ cup(s), firmly packed, (55g)
Ground allspice
½ tsp
Ground ginger
2 tsp
Bicarbonate of soda
¼ tsp
White self-raising flour
1 cup(s), (150g), sifted
Buttermilk
¼ cup(s), (60ml)
Egg(s)
1 medium
Honey
1 tbs, creamed
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (140g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine sugar, spices, bicarbonate of soda and flour in a large bowl. Whisk in buttermilk, ½ cup (125ml) water and egg until smooth.
2
Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Spoon 2 tablespoons of batter into pan for each pancake. Cook pancakes for 2 minutes or until bubbles form and start to pop on surface and underneath is light golden. Turn overand cook for a further 1–2 minutes or until pancakes are cooked through. Transfer pancakes to a plate and cover to keep warm. Repeat with remaining batter to make 8 pancakes.
3
Whisk creamed honey into yoghurt, then drizzle over panckakes. Serve pancakes with fresh fruit of your choice and sprinkled with cinnamon.
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