Ginger Pancakes

The ginger pancakes worth waking up for

These ginger pancakes are still fluffy, still golden, but with a warmth running through the batter that plain pancakes never have. Gem Juice Original goes in twice, once folded into the batter and once warmed into the drizzle, so the ginger comes through gently in the finish and again in the very last bite. Nothing fancy, just a Belgian home kitchen and a standard pan.

What you need

• 200g flour
• 2 tsp baking powder
• a pinch of salt
• 2 eggs
• 250ml milk
• 2 tbsp melted butter
• 2 cl Gem Juice Original (a splash), for the batter
• 3 cl Gem Juice Original, for the drizzle
• 2 tbsp honey or maple syrup, for the drizzle
• fresh berries or peach slices, to serve
• a fine grate of fresh ginger, to finish

How to make it

1. Whisk the flour, baking powder and salt together in a large bowl.
2. In a separate bowl, beat the eggs with the milk, the melted butter and the 2 cl of Gem Juice Original.
3. Pour the wet ingredients into the dry and stir until just combined. A few lumps are fine.
4. Heat a lightly buttered pan over medium heat and cook the pancakes in batches, about 2 minutes a side, until golden and set.
5. Warm the 3 cl of Gem Juice Original with the honey or maple syrup in a small pan for a minute, just until it loosens into a drizzle. Taste it and add a touch more Gem Juice Original if you want the ginger to carry further.
6. Stack the pancakes, pour the warm drizzle over the top and let it run down the sides.

Make it a protein breakfast: swap 30g of the flour for a scoop of neutral or vanilla protein powder, or fold 100g of Greek yogurt or skyr straight into the batter. Either way, finish the stack with a spoonful of yogurt on top.

Serve straight from the pan, stacked high with the berries or peach slices scattered around the plate and that fine grate of ginger over the top.

Made with Gem Juice Original. No added sugars, no preservatives, produced in Belgium.