Gingerbread Pancakes with Crispy Parma Ham & Maple Syrup


Serves 4
Pre hea

225g self raising flour
3 tbsp soft brown sugar
1 tsp baking powder
1 tsp ground cinnamon
2 tsp ground ginger
Pinch of salt
Vanilla pod / or a couple drops of vanilla extract
300 ml semi skimmed milk
1 medium egg
Wicklow Rapeseed oil
12 slices of Parma Ham or Bacon
100 ml Maple Syrup
100 g Sour Cream or full fat creme fraiche

1- pre heat the oven to 110c /225 f / gas mark 5 ( this is to keep pancakes warm )
2- Place flour ,sugar,baking powder,cinnamon,ginger and salt into a large bowl ,mix together
3- make a well in the centre and finely grate the lemon zest over mix
4- Split the vanilla pod open and scrape out the seeds and add them too or vanilla extract if your using instead
5- pour the milk in bit by bit ,stirring all the time to give a smooth mixture
6- Beat the egg in well and set aside .
7- Put a drizzle of oil onto a large frying pan on a medium heat and cook the Parma ham (or Bacon) for 2-3 mins on
Each side till crispy
8- Remove ham with tongs and drain on kitchen paper ,tip on to baking tray and store in hot oven
9- leave pan on the stove and reduce the heat ,add a bit more oil if needed
10-Then spoon in four spoons / dollops of the pancake mix so that each spreads to about 10 cm wide
11- Cook for 1-2 mins until golden then flip them over and cook for another 1-2 mins
12- Slide the pancakes on to baking tray and keep warm in the oven
13- Repeat with the remaining mix to make 12 in total
14- Once all pancakes are made divide them between four plates
15- Place Parma ham on top of pancakes ,drizzle with maple syrup and serve with sour cream or creme fraiche


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