American-Style Gingerbread Pancakes

Name: American-Style Gingerbread Pancakes with cream cheese filling & ginger syrup | 2 servings
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 2 unit Egg; 200 milliliters Organic buttermilk; 150 g Flour; 8 g Baking powder; 1 sachet(s) Speculaas spices; 5 teaspoon Fresh ginger; 50 g Cream cheese; 1 unit Banana; 2 tablespoon Sugar; 1 tablespoon Sunflower oil; 2 tablespoon Honey [or plant-based alternative]; 1 tablespoon [Plant-based] butter; 4 tablespoon Water for the sauce

with cream cheese filling & ginger syrup | 2 servings

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Tags:

Recipe

Allergens:

•Melk (inclusief lactose)

•Gluten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

2 unit

Egg

(Contains: Ei)

200 milliliters

Organic buttermilk

(Contains: Melk (inclusief lactose))

150 g

Flour

(Contains: Gluten, Tarwe May be present: Gluten)

8 g

Baking powder

(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)

1 sachet(s)

Speculaas spices

5 teaspoon

Fresh ginger

50 g

Cream cheese

(Contains: Melk (inclusief lactose))

1 unit

Banana

Not included in your delivery

2 tablespoon

Sugar

1 tablespoon

Sunflower oil

2 tablespoon

Honey [or plant-based alternative]

1 tablespoon

[Plant-based] butter

4 tablespoon

Water for the sauce

Nutrition Values

Energy (kJ)2882 kJ

Calories689 kcal

Fat23.3 g

Saturated Fat9.3 g

Carbohydrate97.5 g

Sugar34.1 g

Dietary Fiber5.7 g

Protein23 g

Salt2.2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lidded saucepan

•Whisk

•Tall-Sided Pan

•Aluminum Foil

Cooking Steps

Peel the banana, then slice it and set aside to use later. Peel and finely grate the ginger.
Add the honey, water for the sauce, sugar, ginger and a quarter of the speculaas spices to a small pot or saucepan.
Simmer on medium-high heat for 6 - 8 minutes.
Turn off the heat, then stir in a generous knob of butter until melted. Cover and keep warm until ready to serve.

Beat the eggs in a bowl.
Add the buttermilk to the eggs, then whisk together until light and fluffy (see Tip).
Weigh out 150g flour, then transfer to a bowl and add 0.5 sachet of baking powder and the rest of the speculaas spices.
Fold the egg and buttermilk mixture into the flour with a spatula.

Tip: the egg mixture is ready when you can see lots of air bubbles.

Heat a generous drizzle of sunflower oil in a frying pan over medium-high heat.
Pour a soup ladle full of batter into the pan. Add a small dollop of cream cheese and fry the pancake for about 2 minutes on each side.
Remove from the pan and cover with aluminium foil to keep warm.
Repeat with the rest of the batter, adding some sunflower oil in between each pancake if the pan dries out.
Stack the pancakes on plates, drizzle over the ginger syrup and top with the banana slices.