Gingerbread pancakes

• self-raising flour↗150g g
• baking powder↗½ tsp tsp
• ground ginger↗1 tsp tsp
• cinnamon↗1 tsp tsp
• golden caster sugar↗2 tsp tsp
• egg↗1

  beaten

• maple syrup↗½ tbsp tbsp

  plus extra to serve

• full-fat milk↗200ml ml

  or semi-skimmed milk

• vegetable oil↗

  for frying

• pitted dates↗100g g

  chopped, to serve

• crème fraîche↗100ml ml

  to serve

Step-by-step instructions

1. 1

   Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.

2. 2

   Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes.

3. 3

   Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.