RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 1 cup Self-Raising flour
- ½ tsp Bicarb soda
- ¼ cup packed brown sugar
- 2 tsp. Coles ground ginger
- ½ tsp Coles ground cardamom
- ½ tsp salt
- 1 cup milk
- 1 egg
- 100gm Lurpak unsalted butter
- ¾ cup Coles Caster sugar
- Coles thickened cream
METHOD:
- In a large mixing bowl combine flour, Bicarb soda, brown sugar, ginger, cardamom and salt and mix to combine. In a separate bowl whisk the milk and egg together. Add to flour mixture and mix until evenly combined.
- Meanwhile place caster sugar into a pan on a low – medium heat to make a caramel. In another saucepan, gentle warm up thickened cream and slowly add to the caramel once it’s a golden brown colour. Grate ginger into the caramel and mix into the caramel.
- Heat a small amount of butter in a large pan. Spoon in 1 ladle of batter per pancake. Cook for approximately 2 minutes on each side and flip when bubbles form on the outer edges. Add butter before each batch. Remove and set aside to keep warm.
- To serve, stack pancakes, top with caramel. Serve hot.
Our friends at Wine Selectors recommend pairing this dish with a Gewurtraminer or late harvest chenin blanc
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