Author Notes
Think of the tales of the gingerbread cottage in the woods, or of Gingy in Shrek, if you're a millennial like me. Smell the mixed scents of ginger, cinnamon and nutmeg in one - spicy and sweet. Inhale deeply, and add in some orange - sour-sweet, rum - sweet and lightly bittered, and a pinch of honey.
Of course, there's no alcohol in this - I'm underage! But the flavours are present - sans bitterness, and pancakes incredibly fluffy with the psyllium husk. Don't be fooled by the seemingly long list of ingredients, after all, it's just a orange, pancake batter, and some rum extract, really.
—C Kwok
Ingredients
- For Gingerbread Pancakes
-
1/3 cup
flour
-
1 teaspoon
psyllium husk
-
1/3 teaspoon
baking powder
-
1 tablespoon
maple syrup/sweetener
-
1/4 teaspoon
ground ginger
-
pinch of
salt
-
1
egg
-
1/4 cup
applesauce
-
1/2 teaspoon
orange zest ; optional
- For Honey-Rum poached Orange and Orange-Rum Cream
-
1
orange
-
1 cup
water
-
1 teaspoon
rum extract
-
1/4 cup
greek yogurt
Directions
-
Sift together flour, psyllium husk, baking powder, sweetener, if dry, cinnamon, ginger, nutmeg and salt.
-
Stir in applesauce, egg and orange zest. Add in the sweetener now, if it's a liquid. Whisk till a smooth batter forms.
-
Heat a pan over medium heat, until a drop of water sizzles when it comes into contact. Spread pancake batter onto pan in 3-cm rounds, approximately 2 heaping tsp worth.
-
Cook until a few bubbles appear, a minute or so, then flip and cook for half a minute more. Set aside.
-
For orange:
Boil water, 1/2 tsp rum extract, 1 tsp honey and salt.
Lower heat to a simmer, then add in 7 orange segments and simmer for 5 more minutes.
-
For Cream:
Stir remaining ingredients together well. Layer between pancakes, add oranges, and serve. Enjoy.
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