Gingerbread pancakes

• 150g self-raising flour
• ½ tsp baking powder
• 1 tsp ground ginger
• 1 tsp cinnamon
• 2 tsp golden caster sugar
• 1 egg , beaten
• ½ tbsp maple syrup , plus extra to serve
• 200ml full-fat milk or semi-skimmed milk
• vegetable oil , for frying
• 100g pitted dates , chopped, to serve
• 100ml crème fraîche , to serve

Instructions

1. 1

   Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.

2. 2

   Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes.

3. 3

   Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.