Always check the labels of the products you use.
Method
- 1
Mix. Set the flour, baking powder, ginger, cinnamon plus sugar in a big bowl with a pinch of salt. Mix the egg, maple syrup plus milk in a jug.
- 2
Step 2. Gradually tip in to the dry ingredients, beating till one smooth, silky batter forms. Heat one drizzle of oil in a big, non-stick pan over a mid-sized heat and ladle 2-3 little rounds into the pan.
- 3
Cook. Cook for 1-2 mins till bubbles start to appear on the surface, next flip over and heat for a further 1 min till fluffy. Do this a batch after another till you have 10 pancakes.
- 4
Finish. Offer in a stack, using extra maple syrup, one blob of crème fraîche and dates strewn over.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.27 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 95 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.9 g per serving
5.8 % of the 50 g daily maximum · 11.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 342 kcal |
| Protein | 8.2 g |
| Carbohydrate | 54.6 g |
| of which sugars | 22.9 g |
| of which free sugars | 2.9 g |
| Fat | 10.8 g |
| of which saturates | 6.4 g |
| Fibre | 3.1 g |
| Salt | 0.26 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
