Don’t tell me that title didn’t make you drool! 🙂
For the pancakes:
75g plain flour
30g brown sugar
4-5 Speculoos biscuits
1 tsp baking powder
1 tsp cinnamon
1 tsp ginger powder
1/2 tsp ground nutmeg
1/2 tsp ground cloves
approx. 50ml soya milk (I say approximately because I have a tendency to just eyeball it and afterwards I go ‘oops, forgot to measure that…’)
Combine all the dry ingredients, including the spices. Crumble the biscuits into the dry ingredients. If you’re anything like me, you’re quite liberal with cinnamon, and that’s ok–after all, we’re making gingerbreadpancakes, not bland spicy-ish pancakes. Add the soya milk until you get a thick mixture, something in between too dry and too liquid. If you add too much milk, the batter will be too runny, your pancakes will spread in the pan, and they won’t be all fluffy and light as they ought to be. Spoon half the batter into a greased, hot pan, spreading it out into a thick, round shape. When the top of the pancake starts to bubble, flip it over, let the other side get golden brown, and then your pancake is ready!
For the cranberry sauce:
Fill a small saucepan with 1.5cm of water and bring this boil. Add one tablespoon of brown sugar. Keep watching the caramel as it mustn’t burn; you may need to lower the heat a little bit. When the sugar has dissolved and the caramel is happily bubbling away, add half a pack (approx. 150g) of cranberries to the pan. As they begin to melt, they will start to pop and release their juice into the caramel. You can keep stirring until all the fruits have melted to your satisfaction, or leave some bits if you like. Serve this on top of your pancakes.
Enjoy this indulgent breakfast* 🙂
*I know this is the time of year that people are going mad about weight loss and starting all sorts of crazy diets. Believe me, I want to get fit too, but I simply need to have my sweet treats–I’m a foodie, after all! However, I too like to have healthy meals, and rest assured that plenty of them will appear very soon on this blog as well as on Em & Clem’s Vegan Kitchen (Chinese New Year recipes coming up very soon!).