Gingerbread Pancakes with Honeycomb Mascarpone
Words, images & recipe by Sam Hillman
A breakfast that's not so much breakfast as it is straight up dessert. Reason: it's Christmas.
2-3 Crunchie bars,__chopped
a few drops of vanilla essence
1 1/2 cup of self-raising flour
2 tsp of baking powder
1/4 cup of raw sugar
a pinch of salt
1 tsp cinnamon
1 tsp ground ginger
1 tsp allspice
1/2 tsp of ground nutmeg
1 tsp vanilla extract
1 cup of full cream milk
60g of butter,__melted and cooled
Extra butter to fry
Sliced banana, to serve
Extra Crunchie bar, to sprinkle
Maple syrup or honey to drizzle
Fold the chopped Crunchie and vanilla into the mascarpone. Let it sit for a bit. If you do this overnight, the honeycomb will melt a bit and you'll get all these fun caramel swirls through. If not, don't fret. There are legit zero ways to make this taste bad. Set aside.
Combine the wet mixture together in one bowl, the dry in another. Whisk them together. Cover and allow the batter to rest for about half an hour (this let's them get extra fluffy, or something).
Heat extra butter in a medium saucepan, Fry spoonfuls of the batter until the surface bubbles, then flip.
Serve stacks of pancakes with sliced banana, big dollops of mascarpone, extra chopped Crunchie, and drizzle with syrup. Merry Christmas to YOU.