Ginger spiced pancakes with creamed honey yoghurt
¼ cup(s), firmly packed, (55g)
ground all spice
bicarbonate of soda
white self-raising flour
1 cup(s), (150g), sifted
¼ cup(s), (60ml)
1 tbs, creamed
99% fat-free plain Greek yoghurt
½ cup(s), (140g)
1 x 3 second spray(s)
- Combine sugar, spices, bicarbonate of soda and flour in a large bowl. Whisk in buttermilk, ½ cup (125ml) water and egg until smooth.
- 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.
- Whisk creamed honey into yoghurt, then drizzle over panckakes. Serve pancakes with fresh fruit of your choice and sprinkled with cinnamon.