Pancakes with a hint of ginger ...

We do love a treat of fruit, pancakes, yoghurt & coffee, especially on slow weekends. 

I opened a jar of syrupy stem ginger last week to use when I baked an apple & ginger loaf. 

I still had a few stem ginger balls so I cut one of them up finely to add to my pancake batter - which is this very simple recipe that my mother had always used. 

It can be made thinner with more liquid for larger pancakes, we like the little ones with fruit.

For about 8 small pancakes - 

1 cup of self raising flour 

5/8th cup of milk (about 175ml milk)

1 egg

A slither of butter mixed in (about 20-30g, I never measure)

Mix it all together with a hand whisk, the slither of butter gives the pancakes a nice colour. I added in 1 stem ginger ball, cut very fine. 

Drop several large spoonfuls on a pan to cook, flip over when the bottom side is cooked (it takes less than a minute each side). 

Serve with cut fresh fruit, yoghurt, maple syrup if liked & coffee or tea.

The stem ginger gave a very subtle taste that went well with the fresh fruit. Variations are good & the above recipe is a great standard one that can be made up in minutes. I never add sugar to my mixture because we have them with sweet fruit. 

I hope you have time to make some too. Thanks for stopping by, 

Dee