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
PrintGingerbread Buckwheat Pancakes
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 12 - 16 small pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: English
Description
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,
Monique@The Urban Mum says
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
Veggie Mama says
Today seems less cold than usual, but stil… cold. I can’t wait to sweat!
Lila Wolff says
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!
Veggie Mama says
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!
Jacquie Mills says
Oh man, stop it, seriously. My mouth is watering and I’m in an open-plan office space. Not cool.
birdandfox says
Oh man, seriously, stop it. My mouth is watering and I’m in an open-place office. Not cool.
Malinda says
Ginger pancakes – genius! These sound so warming and delicious, especially with lashing of golden syrup!
Veggie Mama says
Any excuse for golden syrup. any!
Shari from GoodFoodWeek says
You had me at ginger. I am totally obsessed with ginger tea during the colder months!
Veggie Mama says
warms you from the inside out!