These are a lovely, lighter way to enjoy gingerbread if you don't like the heavy cake. Try with some treacle or a little golden syrup mixed with lemon juice. Absolutely fabulous on cold winter mornings.
- 175ml milk
- 125ml brewed coffee (cooled)
- 250g plain flour
- 250g light brown sugar
- 125g wholemeal flour
- 115g unsalted, melted, and cooled butter
- 4 eggs
- 1 tsp. salt
- 1.5 tsp. bicarbonate of soda
- 1.5 tsp. ground cinnamon
- 1.5 tsp. ground ginger
- ¼ tsp. ground nutmeg
Whisk together the eggs until fully combined. Whisk in the milk, coffee, and butter. Once everything is fully combined, set this to one side.
Put the sugar into a bowl. Sift the flours, spices, bicarb and salt together and add to the sugar.
Stir the egg mixture into this dry mixture and then leave this to one side for around twenty minutes.
Heat some oil into a pan until almost smoking.
Pour the batter into the frying pan in small ladleful’s. Fry until bubbles appear in the batter, then flip over and cook the other side until browned nicely.
Serve warm, straight from the pan.
You could omit half of the butter and use oil instead, for a less buttery taste.