Matt Sinclair


2 – 4 people


  • 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


  • 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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