Pancakes, oh you know I love them. For Hungry Hubby, a perfect weekend would begin with a full English but for me, it would have to begin with a stack of pancakes. On those occasions I forgo a smoothie, spiced baked eggs or the ubiquitous avo on toast with lashings of Sriracha, then I love a tower of American, thick puffy pancakes.
Maple syrup and blueberries, with or without a rasher or two of streaky smoked bacon makes crawling out of bed an entirely pleasurable activity but my Lemon & Ginger Pancakes may persuade you to veer from tradition just a little. This time, I beat a little cream cheese into the batter to be reminiscent of lemon cheesecake and I separate the egg, folding in the whisked white to give extra lift and fluffiness.
A sprinkling of poppy seeds, a grating of lemon and the gentle fire of ginger will wake up your taste buds and brighten your weekend mornings. If you love lemon drizzle and ginger cake then these will be right up your alley. Stem ginger serves a dual purpose here as you add a golden nugget of it to the pancake batter and you can also use the syrup from the jar to drizzle over your stack of pancakes as you eat.
I must admit, the lure of Golden Syrup is too much for me and if I’ve left my beloved maple syrup aside, then it’s this thick amber nectar I want to anoint my pancakes with. It is a full on flavour though so use judiciously so the lemon and ginger still shine through.
Whilst making a perfect breakfast or brunch, these Lemon & Ginger Pancakes would be wonderful for dessert with a scoop of crème fraîche on the side too. Breakfast for dinner is always a winning proposition for me too so I wouldn’t blame you for foregoing the main course and going straight for these ;). And finally, if you love a scotch pancake, then spreading one with a little good salted butter once cold will perk up your afternoon tea break any day.
- 1 medium egg separated
- 35 g cream cheese
- 1 nugget of stem ginger finely chopped
- Zest of one lemon
- 120 ml milk
- 2 tsp poppy seeds
- 150 g self-raising flour
- 1/2 tsp baking powder
- Oil or butter to cook with
- Syrup to serve from the stem ginger or use Golden Syrup
Separate the egg and whisk the egg whites with a large whisk until they hold a peak.
Beat the egg yolk, cream cheese, ginger and lemon zest until smooth with the whisk (no need to wash off the egg white).
Beat in the milk and poppy seeds until smooth.
Sift over the flour and whisk into the egg yolk mixture - this will be stiff and very thick.
Fold in the whisked egg white, ensuring there are no streaks of white remaining.
Preheat a heavy based frying pan or griddle on a low to medium heat (pancakes cook much better a little lower and slower to prevent them burning). Brush with a flavourless oil or a little knob of butter and keep a little extra for cooking the rest of the batch.
Spoon in about 2-3 tbsp worth of batter into the preheated pan and cook for a couple of minutes per side - the puffing will be most noticeable when you turn them to cook the second side. Don't overcrowd the pan and remove to a warmed plate until all of them are cooked.
Serve warm with syrup from the stem ginger or Golden Syrup as liked. If you have leftovers, they make an excellent snack cold spread with a little butter.
Adapted from Get the stem ginger recipe here:
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